Slow Roasted Spaghetti Sauce with Baked Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-roasted tomato sauce that turns sweet and jammy, blended into a velvety base, topped with tender meatballs made from beef and pork. Served over spaghetti for a classic Italian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 lb tomatoes (cut in half)
- 1 head garlic (top cut off)
- 1 teaspoon EACH: salt and pepper (more to taste)
- ¼ cup olive oil
- 1 medium onion (cut into quarters)
- ½ cup grated parmesan cheese
- ⅓ cup basil leaves
- 2 tablespoons fresh thyme leaves
- ¾ lb ground beef
- ¾ lb ground pork
- 1 cup fine breadcrumbs
- ⅓ cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon EACH: salt and pepper
- 3 cloves garlic (finely minced)
- 2 large eggs
- ½ medium onion (finely minced)
- 12 ounces dry spaghetti
- Optional toppings: parmesan cheese basil leaves
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2h
- Sodium
- 1889mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1580mg
- Calcium
- 299mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.