Lyons Family Cookbook

Basic Italian Sauce for Meatballs

- SAUTE IN 1/4 CUP OLIVE OIL -

1 1/2

cups

yellow onion, diced

- STIR IN -

2

tsp

garlic, minced

- ADD & SIMMER -

3

cans

(14 1/2 oz. each) whole peeled tomatoes, pureed in blender

1/2

cup

reserved meatball pan drippings (or low sodium beef broth)

1/2

cup

fresh parsley, minced

1

Tbs

sugar

1/4

tsp

crushed red pepper flakes

1/2

tsp

salt (to taste)

- ADD & SIMMER -

18

cooked meatballs

- STIR IN -

1/2

lb

cooked pasta, DeBoles Jerusalem Artichoke Angel Hair

- BEFORE SERVING, ADD -

1/4

cup

fresh basil

- GARNISH WITH -

parmesan cheese, grated

1

Saute onions in oil over medium-high heat in a large pan until translucent, about 4 minutes. Stir in garlic. Cook just until you smell it, about 30 seconds. Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes.

2

Start boiling the water for pasta.

3

Add cooked meatballs to the sauce and simmer, uncovered, for 10 minutes to heat through.

4

Meanwhile, cook pasta according to package directions, drain. Stir in the cooked pasta and fresh basil, and toss well to coat. Cover and let sit for 10 minutes prior to serving. Garnish pasta and meatballs with grated Parmesan cheese.

Recommend Muir Glen Organic Whole Plum Tomatoes. Makes 6 servings. SOURCE: Cuisine at Home