She is correct when she said that the simplicity is what makes this sauce so good.
This sauce is so simple with tons of flavor. I can't wait to put this on my fresh grown summer squash.
Annie said that the sauce takes only three ingredients, and do not try and dress it up with spices because the spices will only ruin it.
But she never said anything about not putting it over meatballs.
The sauce simmers for 45 minutes, and the meatballs bake for 45 minutes. PERFECT!!
Served it with Cole's garlic bread, and I created the perfect meal.
Annie didn't know it, but she created my dinner for me. Thanks Annie!
2 (14.5 oz.) cans diced tomatoes
1 onion, peeled and halved
5 TBS unsalted butter
salt to taste
Run the diced tomatoes through a mini chopper or food processor. Combine tomatoes, onion, and butter in a medium saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes. Stir occasionally. Remove from the heat, discard the onion, and add salt to taste (I didn't add any salt). Serve with warm pasta.
1.29 lb. ground chuck
1 tsp. chili seasoning
3 - 4 shakes Worcestershire sauce
1/2 c. crushed Swiss cheese Cheez-Its
Mix all ingredients well. Roll into balls the size of large walnuts and bake at 350 degrees F. for 45 minutes.
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