Spaghetti Sauce and Meatballs

Over the last few years I’ve purchased pre-made jarred and boxed groceries less and less, finding that it really isn’t all that much more to make it myself, PLUS I know what is exactly going into my food. Spaghetti sauce is one of those I’ve flat out not bought pre-made any more. This past weekend I decided to go all out and scratch made sauce, meatballs, and noodles. There are so so many recipe variations out there. I looked at some and found common ingredients and whipped up my own thing.

Spaghetti Sauce

  • 2 15oz cans of tomato sauce
  • 2 tbsp tomato paste
  • 2 garlic cloves, minced
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp parsley
  • 1 bay leaf
  • 1/2 tsp basil

Simmer all the ingredients in a saucepan for a good 30 min or more. Let the flavors really infuse. If you want even more tomato-y taste, add some more paste. If you like chunky sauce, then sub a can of the chopped tomatoes. Also, you can get the paste in a tube so you can re-seal and use later.

Meatballs

  • 1 lb ground beef
  • 1/2 C Italian bread crumbs
  • 1/4 C grated parmesan cheese
  • 1 egg
  • Salt and pepper

Throw it all in a bowl and dig in with your hands! I then used a small cookie scoop to roll them out on a nonstick pan. Baked at 425 degrees for about 10-12 minutes. Freeze what you don’t eat! They are quick to pull out and defrost for your next pasta night.

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Spaghetti Sauce and Meatballs