Spaghetti and Meatballs

This isn’t usually a meal I make in the summer, but when Joe asked for it this week I couldn’t resist. I had also run out of homemade sauce in my freezer so I used it as a perfect opportunity to replenish the supply. I make a big batch of sauce and freeze it in 2 cup portions, which for us, is the perfect amount to thaw for later use.

Spaghetti and meatballs with homemade pasta sauce

Pasta Sauce

Ingredients:

2 – 28 oz cans crushed tomatoes

2 – 28 oz cans whole tomatoes

1 onion finely chopped

2 tbsp olive oil

4 cloves garlic, chopped

2 tbsp basil

2 tbsp parsley
2 tbsp sugar (or more, to taste)

Salt & pepper to taste

Sherry (for rinsing tomato cans)

½ stick butter

 

Sauté onions and olive oil over medium heat in a large stockpot until translucent. Add in tomatoes and mash with a potato masher.  Add in garlic, basil, parsley, salt, and pepper. Pour sherry into one of the empty containers and ‘swirl’ to remove remaining tomato sauce. Repeat with remaining can, and add to the sauce. Drop in butter and allow it to melt. Reduce heat, simmer sauce for at least two hours, stirring occasionally.

 

Source: Adapted from my Mother-In-Law

 

Meatballs

Ingredients:

1 lb ground beef

¾ Cup parmigiano reggiano

¼ Cup bread crumbs

2 large eggs, lightly beaten

2 tbsp milk

¼ Cup fresh flat leaf parsley, chopped

Salt & pepper to taste

Flour, to coat

¼ Cup olive oil

 

Lightly mix together cheese, bread crumbs, eggs, milk, and parsley. Season with salt and pepper. Add beef and gently combine. Shape into bite size meatballs. Heat oil over medium-high heat in a large skillet.  When oil is nice and hot add meatballs in batches allowing them to brown (about 3-5 minutes per side). Continue to cook until all sides are brown. Remove meatballs to a plate.

 

Source: adapted from Everyday Italian

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