Serves: 6
Total Calories: 450
Use 2-3 pounds of Italian sausage without adding any ingredients. Get a big pot of water boiling. Roll the meatballs between your palms about the size of tennis balls. Drop in boiling water and cook until they float. Drain and cool.
Sauté garlic in olive oil. In a large sauce pan or 12-inch Dutch oven, put the tomato sauce, tomato paste and tomatoes. Rinse the cans with some of the red wine and water and add to the mixture. Add the rest of the wine to the sauce, along with the garlic and olive oil. Simmer for about an hour, then add meatballs and continue to simmer until meatballs are thoroughly heated.
Boil your favorite pasta according to package directions. I like to use vegetable rotelli or garden rotini for this dish. Drain. Serve the sauce and meatballs over the pasta. Sprinkle Parmesan or Romano cheese over the top. Serve with garlic bread and a green salad.
Spiced with More Tall Tales - Meats
This Pasta And Meat Balls recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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