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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Gravy: After the meatballs are made of your choice, its time to start the gravy. In a large pot add the can of tomatoes and tomato paste along with the can of cold water. Allow to come to a slow boil over medium or medium low heat, stir often to break up the paste and stir the mixture. Once it comes to a slow boil, reduce the heat to low and add the meatballs. Add the oregano and basil and continue to stir every time it starts to bubble or boil. Continue to stir like this every few minutes for an couple of hours until the gravy reduces or thickens. | 2. 2.When the gravy is done, remove the meatballs and put in a separate serving dish. Boil the spaghetti or other pasta (penne is also good) and be sure to use a full pot of boiling water, adding salt to the water to make it boil is optional, as is adding a few drops of olive oil. Water takes at least 20 minutes to come to a rolling boil, but the pasta will cook in 10 minutes or less (some cases 15, depending on the brand of pasta, fresh pasta cooks in less than 5 minutes generally). Drain the pasta well, add just a tiny bit of sauce to the drained pasta to keep it from sticking, and leave out a bowl of extra sauce for those who like more or a lot of sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato paste	8	ounces		185.9727	42.8871	9.7976	1.0659
tomato	1	can		40.2099	8.6898	1.9658	0.4468
oregano				-	-	-	-
basil leaf	3 -5			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.