spaghetti and meatballs

Feb 10, 2011 by

ok, this is a true story.  when i was younger i wanted no part of spaghetti and meatballs.  i’d have noodles, butter and cheese.  my how times have changed.  at times, i wish i were italian so i could well, be italian.  i’ll settle for cooking and loving their food.

i originally made the meatball portion of this recipe and threw them in with a jar of prego sauce.  i didn’t think it was shoebox worthy, because i cheated with the sauce.  then i revisited the recipe and made the sauce.  i am never buying sauce from the jar again!

side note: i’ve always loved sweeter tomato sauces (like italia gardens).  i was able to watch buddy valastro (the cake boss) on regis & kelly one snow day morning a few weeks ago.  he said that sugar is added to tomato sauce to cut down on the tomato acidity and as a result, cutting down on heartburn.  yay, sugar!



  • 3/4 c chopped onion
  • 4 tsp minced garlic
  • 1/4 c evoo
  • 1 28 oz. can whole peeled tomatoes
  • 1 28 oz. can crushed tomatoes
  • 2 tsp salt
  • 3 tsp white sugar
  • 1 bay leaf
  • 1 6 oz. can tomato paste
  • 3/4 tsp dried basil
  • pepper, to taste

you have been forewarned.  this sauce takes time.  it is definitely worth the wait!  make a double batch on the weekend.  freeze it for later on in the week.  i might even adapt it for the slow cooker.  i’ll let you know how that goes.

  1. in a dutch oven over med. heat, saute onion and garlic in evoo until the onion is translucent.  stir in tomatoes, salt, sugar and bay leaf.  cover, reduce heat to low and simmer for 90 min.
  2. get to work on the meatballs.


  • 1 lb. lean ground beef
  • 1 c bread crumbs
  • 1 tbsp dried parsley
  • 1 tbsp italian seasoning
  • 3 tbsp grated parmesan
  • pepper, to taste
  • 1/4 tsp garlic powder
  • 1 egg, beaten

  1. in a large bowl, combine the ground beef, bread crumbs, parsley, parmesan, pepper, garlic powder and beaten egg.  mix well and form into 12 balls.  store, covered, in refrigerator until needed.
  2. after the sauce has cooked for 90 min, stir  in tomato paste, basil, pepper and raw meatballs.  simmer 30 min more.  trust me, the meatballs will cook.  tom, the man who won’t eat anything cooked less than well-done approves of these meatballs.
  3. serve over fresh pasta.  you can find it in the dairy section of your local grocer.

buon appetito!

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