I enjoy cooking and making pasta dishes with meatballs and "tomato sauce". Though having an Italian Grandmother and relatives, that's the only term I ever heard, not "gravy". Anyway, I do not fry or bake the meat balls. I make them and let them cook in the "sauce" I made. You?
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Fried then put in tomato sauce and cooked slowly for about 15 mins before serving on the pasta. I add finely chopped bacon or chillies to the meatball mixture sometimes as it gives them a nice flavour.
