ALBONDIGAS SAUCE FOR MEATBALLS

Albondigas Sauce for Meatballs

oilve oil to saute with

1  onion - chopped
8  garlic cloves - minced
1  celery stalk - chopped

1/2 c cooking sherry

1 lg can tomatoes -pureed


2 tbs chicken bouillon and
3-4 c water

2 tbs paprika sweet
pinch of red chili flakes for heat can omit
salt & pepper to taste

in a large soup pot add the onions, garlic, and celery. saute till the onions are translucent and then add the sherry to deglaze - simmer for a minute and then add the tomato puree.  let this simmer for a minute or so and then add the bouillon and water then simmer for 15 - 30 minutes.  once you are ready to finish the sauce add the paprika, chili flake and salt & pepper to taste.

I use this sauce with meatball that I have previously cooked. to reheat add meatballs to a pan and brown then add the hot (or reheated sauce) to a pot or crockpot and heat on medium then serve.