Spaghetti Sauce & Meatballs

For years now I have been making my own

spaghetti sauce and meatballs.

When we were first married I

would buy spaghetti sauce in a jar

because I thought making spaghetti sauce

was really complicated and time consuming,

but I have always made my own meatballs, go figure.

 

I used to try different brands of spaghetti

sauce looking for the one that tasted like

TRUE Italian spaghetti sauce.

I just couldn't find one we liked.

They either had too much sugar,

or too much salt for our tastes.

Then one day I came across a recipe

called Italian Spaghetti Sauce.

***Sorry I can't remember where I found it from,
but I will post the recipe for the sauce & meatballs
at the end of this post.***

I always have a big batch of meatballs
in the freezer so that when we are hungry for spaghetti & meatballs
all I have to do is remove the amount of meatballs we want
and make up the sauce and pasta.

Let's make some spaghetti sauce and meatballs!

First up.
Mix up your meatballs and place on a parchment lined cookie sheet.
Place meatballs uncovered in freezer for 3-4 hours, or until frozen.

After your meatballs are frozen, remove from the freezer and
place into a gallon size Ziploc Freezer baggie.
Don't forget to mark the date on the baggie.
You want to use these up before they get freezer burnt!

Now let's make this true Italian Spaghetti Sauce.

Trust me, this spaghetti sauce is super easy to make and tastes great!

First up, saute the onion, garlic and olive oil until onions are translucent.

Next, stir in the tomatoes, salt, sugar, basil and top with a bay leaf or two.
I typically use these canned tomatoes and paste.

Cover, reduce heat to low, and simmer for 90 minutes.

Remove bay leaf.
Add black pepper, tomato paste and meatballs.
Cover and simmer for an additional 30 minutes.

Use on any type of pasta.

We were so hungry from peeling wallpaper and cleaning up our mess
that I forgot to take a picture of the plate of spaghetti!
Oops, next time.

Here are the recipes.

Italian Spaghetti Sauce

3/4 cup chopped Onion (about 2 medium onions)
5 cloves Garlic, minced
1/4 cup Extra Virgin Olive Oil
2 (28oz. cans) Crushed Tomatoes
1-2 tsp. Salt
1 tsp. White Sugar
1 Bay Leaf
3/4 tsp. Dried Basil (only if you are using plain crushed tomatoes)
1 (6oz. can) Tomato Paste
1/2 tsp. Ground Black Pepper

In a large saucepan over medium heat, saute onions and garlic in olive oil until onions are translucent.

Stir in tomatoes, salt, sugar and bay leaf.  Cover, reduce heat to low and simmer 90 minutes.  Remove bay leaf and stir in tomato paste, basil and black pepper.  Add meatballs, cover and simmer for an additional 30 minutes.  Serve over pasta.

Italian Meatballs

1/3 cup Plain Bread Crumbs
1/2 cup Milk
2 Tlbs. Extra Virgin Olive Oil
1 Onion, diced
1 pound Ground Sirloin
1 pound Ground Pork
2 Eggs
2 Tlbs. Dried Parsley
3 cloves Garlic, crushed
2 tsp. Salt
1 tsp. Ground Black Pepper
1 tsp. Dried Italian Herb Seasoning
2 Tlbs. Grated Parmesan Cheese
1/2 tsp. Red Pepper Flakes (optional)

In a large bowl combine the ground sirloin and pork until blended together.  Stir in the remaining

ingredients until combined.  Cover with plastic wrap and refrigerate for 1 hour.

 

*Tip* Wet hands before and during while forming meatballs.  This way the meat mixture won't stick to your hands.

 

 Form meat mixture into balls and arrange onto a parchment lined cookie sheet.  Place uncovered

into the freezer and freeze for up to 4 hours.

 

Remove from freezer and place meatballs into a gallon size Ziploc Freezer baggie.

I hope you give these recipes a try.
They truly are Italian style.
ENJOY!

Until Next Time,
Veronica