"elaine" > wrote in message
...
> I have a great recipe for meatballs but I don't like the sauce. It calls
> for 2 cups of tomato ketchup(which I hate); also 1 cup brown sugar, garlic
> powder and chopped onion.- that's ok.
>
> I was thinking of reducing a couple of cans of tomatoes, maybe adding some
> balsamic vinegar and brown sugar. Would this need to be thickened. And
if
> so with what...........flour? And I would love to add cream.
>
> I'm sort of making this up, but trying to use stuff I have on hand.
>
> Anyone - any suggestions?
>
> Elaine
>
>

Here's the recipe I use when making spaghetti and meat balls. It comes from
Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant
in NYC. The only change I make is I add sauteed onions.

Marinara Sauce
Yields about 7 cups.

3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San
Marzano)
1?2 cup olive oil
6 cloves garlic, minced
1 large yellow onion, minced
1 tablespoon kosher salt; more as needed
1?4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1?4 teaspoon dried oregano (or to taste)

If you're using whole tomatoes, put them in a large bowl and crush them
with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the onion
and saute until translucent then add garlic
garlic and sauté until lightly golden brown, about 2 minutes. Add the
tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring
occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
slightly but shouldn't get too thick. Stir in the basil, pepper, and
oregano. Taste and add more salt as needed. Kate