Please recommend a sauce recipe to use with Readymade Beef MEATBALLS

[Milliways]

I went to Sainsburys for a treat (usually Aldi & Asda) and bought stuff without really thinking / no list! They did have some lovely BBQ things half price.

Anyway, I have some Taste the Difference beef meatballs, and was thinking along the lines of meatballs & spaghetti etc.

Can anyone recommend a tasty tomato sauce recipe?Or any other good way to cook these?

Thanks

[NoahFence]

the wairtose ones are fab

you just bung passata and red wine and salt and sugar over em once you brown em

simmer
serve

[colditz]

a carton of passata, bubbled in a pan with 3 cloves of garlic - serve with cheese melted on top. Simple and delicious.

[EleanoraBuntingCupcake]

brown some garlic and a dried chillie. chuck in some tins of tomato and cook for an hour. add basil and cream at the end if you fancy.

brown meatballs adn add to sauce and cook for another 30 mins

[cookielove]

we get those meat balls for dp i make a tomato sauce - onions, chilli, garlic and tin of tomatoes that is black and silver i think and black pepper

and for me hater of all things spicy and tomatoey i make - two large red peppers fried with onions till soft and a bit of garlic and then blended to a puree and put back in with meat balls as cooking we serve on pasta mmmmmm

[Milliways]

Ooh, that was quick! Thanks everyone

I see a deff theme here with passata etc.

If I brown them and bung in a sauce, roughly how long to bubble away for?

Going to try this tomorrow.

[Horton]

I think a proper tomato sauce really ought to involve fried onions and garlic at the very least but then I am a food ponce.

I suggest:

Chop a large onion, a carrot and a couple of sticks of celery as finely as you can be arsed. Fry gently until all of them are a bit softened and the onions are browning at the edges. Add a couple of cloves of garlic, either crushed or finely chopped and fry for another few minutes. Add a tin of toms or some passata, some herbs (suggest fresh thyme, oregano and parsley but dried equivalents if you can't be bothered with fresh). Simmer for as long as you can be bothered, at least half an hour. You can liquidise the sauce if you want to or have children who retch at the sight of veg.

Personally, I'd cook the meatballs separately (about ten minutes in a hottish frying pan, turning when necessary), and add them to the pasta after the sauce so that the nice fried brown crispy bits on the outside will stay that way.

[Milliways]

Lovely Horton, Thanks

[Horton]

I know it's poncey but I can't bear the idea of just chucking passata over perfectly nice meatballs. Passata's nice but it's basically very thick tomato juice.

[cookielove]

well then horton you should try my red pepper sauce its really nice

[hmc]

Well yes Horton, but my kids prefer the texture of passata and therefore eat it....also it requires precisely no effort -so a thumbs up from me!

[NoahFence]

some meatballs have onion in

[NoahFence]

lol at anyone who dosnt do tti Hortons way knows NOTHING

ponce indeed

[LargeGlassofRed]

Had these tonight with red pesto, peas, pasta with cheese on top. Very quick and easy.

[Horton]

I am very happy in my ponciness! The red pepper thing does sound gorgeous, though. And is actually a proper cooked sauce as opposed to something out of a jar flung over the meatballs.

[NoahFence]

oh fgs you utter nob!
its tomatoes
not "a jar"

[Horton]

Haha! What do you buy your passata in? A jar or a carton? Same thing. You utter nob. Or loon. Whichever you prefer.

[hmc]

yes it's hardly processed junk...although I'm not going to call you a nob

[hmc]

(its always the seemingly innocuous topics isn't it)

[hmc]

Must add though - milk tends to come in a carton, unless you get it warm in the pail, directly from the farmer

[colditz]

I prefer not to get wound up about food that only I care about anyway. Who would I be impressing - the cat? Nobody else gives a crusty crap!

[SlartyBartFast]

i made this last week, it was so delicious with lloyd Grossman sweet red pepper sauce.

and spaghetti.

[hmc]

That's a lovely turn of phrase colditz

[Horton]

Heh! True, hmc! I didn't at all mean it was junk, just that you could have something much nicer tasting for hardly any more effort. And it could be the same texture, depending on judicious use of blender. I do see, though, that if your kids are happy to eat passata, then it's no effort at all. I was only suggesting something that I think would taste better and would not be hard to cook. Which is the point of food threads, for most people, surely? Not for Noah obv, who just wishes to fling insults around but each to their own...

[hmc]

Yes, I do think Noah was out of order

Your out of order Noah!

[Horton]

Lloyd Grossman sauces are gorgeous, IMO. I love the roasted garlic one.

And if anyone thinks I am trying to impress someone with my pasta sauce, they would be very wrong. The only person/things I am trying to impress is/are my tastebuds.