The Secret Ingredient
Ingredients
- ●2 cans (8 ounces each) tomato sauce
- ●1 cup water
- ●1/2 cup finely chopped onion, divided
- ●2 Roma tomatoes, roughly chopped
- ●2 cloves garlic, peeled
- ●1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
- ●2 pounds lean ground beef
- ●1 large egg
- ●1 clove garlic, finely chopped
- ●1 tablespoon grapeseed oil
- ●1 pound dry spaghetti
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●3 tablespoons chopped parsley for garnish
- ●2 teaspoons crushed red pepper flakes for garnish
Make It
Step 1
Place tomato sauce, water, ¼ cup onion, tomatoes, peeled garlic cloves and 1 teaspoon bouillon in a blender; cover. Blend until smooth. Set aside.
Step 2
Combine ground beef, egg, chopped garlic, remaining ¼ cup onion and remaining ½ teaspoon bouillon. Mix with hands until ingredients are thoroughly combined.
Step 3
Roll out 24 meatballs; set aside.
Step 4
Heat oil in a large skillet over medium heat. Add sauce; cook for 5 minutes. Add meatballs; cook for 15 minutes. Meanwhile, prepare pasta according to package directions.
Step 5
Remove sauce from heat; let cool for 10 minutes. Gently stir in evaporated milk.
Step 6
Serve pasta topped with sauce and 3 meatballs per serving. Sprinkle with parsley and red pepper flakes.
Add roasted vegetables or a sprinkle of Parmesan cheese to sauce for a flavor variation.
