Recipe of the Week

This week I made my first batch of homemade Spaghetti Sauce. I would say for how simple it was it was amazingly yummy. It was also very cost effective. I made meatballs in addition to the sauce and it will create three meals for us. First night with the spaghetti, then meatball subs and then I froze the remainder to serve another night.

Italian Spaghetti and Meatballs
Sauce
2 cans (28oz each) diced tomatoes, undrained
1 can (12oz) tomato paste
1-1/2 c water, divided
1 tbsp sugar
3 tbsp grated onion
1-1/2 tsp dried oregano
2-1/2 tsp salt, divided
1 tsp minced garlic, divided
3/4 tsp pepper, divided
1 bay leaf
Meatballs
6 slices day old bread, torn into pieces
2 eggs lightly beaten
1/2 c grated Parmesan cheese
2 tbsp minced fresh parsley
1 lb ground beef

1) In a Dutch oven, combine tomatoes, tomato past, 1 c water, sugar, grated onion, oregano, 1-1/2 tsp salt, 1/2 tsp garlic, 1/2 tsp pepper and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered for 1-1/4 hours.

2) Meanwhile soak bread in remaining water. Squeeze out excess moisture. In a large bowl combine bread, eggs, Parmesan cheese, parsley, and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into the size meatball you like, I prefer 1 in.

3) Place meatballs in a shallow baking pan. Bake uncovered at 400 degrees for 20 minutes or until no pink. Transfer to spaghetti sauce, simmer until heated through, stir occasionally. Discard bay leaf before serving.


Most would say it's easier to buy the canned sauce and I would agree but theirs nothing that tastes as good as the home made variety!