I must say the spaghetti is not homemade and that’s how the title sounds but, the spaghetti sauce (or simple tomato sauce) is homemade, as are the meatballs. I didn’t want you to think I was that ambitious 😉 Because well, I’m not, even though I love me some pasta.
I followed my friend Jenna’s simple tomato sauce here, making a couple minor tweaks to my version. The meatball recipe is how I’ve made them for years and they still remain a favorite in our house. Even though we don’t have it enough. When I cooked this the other night I realized I probably haven’t made it in a year and a half! It’s going on the list to make it more though. Pure comfort food for these frosty nights.
Since I have two recipes today, let’s get started…
Simple Tomato Sauce
1 large onion, quartered
5 cloves garlic
1 stalk celery, cut into large chunks
1 carrot, cut into large chunks
Kosher salt and black pepper, to taste
1 (28 oz.) can crushed tomatoes with herbs and olive oil
1 (14 oz.) can crushed tomatoes with herbs and olive oil
1 (15 oz.) can tomato sauce
9 basil leaves, finely chopped
2 dried bay leaves
1 t. Italian dried seasoning
2 T. butter, optional
a few dashes of red pepper, optionalIn a blender (my personal choice) or food processor add the following: onion, garlic, celery, carrot and 14 oz. can of crushed tomatoes. Puree for a couple minutes until the larger chunks no longer exist (unless you prefer chunky style). Pour into a large pot.
In the blender puree the 28 oz. can of crushed tomatoes and add to the pot. Also add to the pot; 15 oz. can of tomato sauce, chopped basil, bay leaves, Italian seasoning, butter, salt and pepper (to taste) and the red pepper to the pot.
Allow the sauce to cool completely if not using immediately. Pour into freezer bags in 1-2 cup portions. It will keep frozen for about 6 months.
1 lb. ground sirloin
1 lb. ground pork
2 t. sesame oil
1 c. Italian breadcrumbs
3 t. minced garlic
1/2 c. sliced green onions
Preheat oven to 400 degrees.
Mix everything together in a large mixing bowl. Roll into 1 inch balls and place an inch or two apart on a baking sheet. (I also place mine on a cooling rack so the grease can drain, just spray the rack with cooking spray for easy clean-up).Cook 12-15 minutes until golden on the outside and no longer pink on the inside.Serve the hot meatballs and sauce over freshly cooked spaghetti and enjoy!Yield: 60 meatballs.
*Note: I cut the meatball recipe in half for spaghetti and meatballs.
This also makes for excellent meatball sandwiches on those busy weeknights. Serve with a side salad and you’re good to go! Serve the meatballs on garlic bread, as sandwiches, and you really have something good going on 🙂