Spaghetti + Meatballs

There’s just something special about homemade spaghetti sauce. It IS different than jarred marinara & when I have the ingredients and the time, I love to treat my family to made-from-scratch spaghetti. My Nana taught me how to make this and told me that Papaw swears no one makes it the same!

Okay, so what noods do I use?

It totally depends on my mood! If I’m trying to be healthy, I always go with spaghetti squash noodles. Do you know about the Instant Pot trick? OMG. It’s caused me to eat spaghetti squash so much more often. (I accidentally cut my finger cutting a spaghetti squash in high school, so I was terrified to cook it for years.) Basically, you stick the WHOLE spaghetti squash in the instant pot with one cup of water. Manually set it to “20 minutes”. Take it out and it is SO SOFT, could literally cut down the middle with a butter knife. De-seed it, salt & pepper and voilà!

When I’m wanting a little more carbssss it’s about 50/50 egg noodles vs. capellini.

Meatballs

• 2 lbs ground chuck

• 2/3 cup Italian seasoned breadcrumbs

• 4 tablespoons heavy whipping cream

• 2/3 cup grated Parmesan

• 2 large eggs, beaten

• 6 garlic cloves, minced (or 6 tsp of jarred minced garlic)

• 3 tablespoons of fresh oregano, minced

• 2 tsp salt

• 1 tsp ground black pepper

Directions:

1. mix together

2. roll into 1.5 inch balls

3. drizzle the skillet with olive oil

4. brown on all sides (will take about 6 minutes)

The Sauce

• 1 yellow onion, diced up small

• 1/4 green bell pepper, diced up small

• 3 garlic cloves, minced (or 3 tsp of canned minced garlic)

• 2, 28oz cans of crushed tomatoes

• 1 small can of tomato paste

• 10 fresh basil leaves

• 2 tsp sugar

• 1 cup of water

• salt & pepper to taste

Directions

1. Throw onion, oregano and bell pepper in skillet and cook for about 3 minutes or until onion is translucent. Add garlic (afterwards, so it doesn't burn).

2. Add tomato paste and press into pan to “brown” it. This gives it a yummy, rich flavor!

3. After tomato paste is slightly browned, add crushed tomatoes, water, basil leaves, sugar, salt and pepper.

4. Let simmer for at least 30 minutes. I think the longer this simmers, the better it tastes! Like when the edges of the skillet get dark in color.

(this sauce keeps so well! Make a bunch and have as leftovers the whole week, or freeze and take out for a quick meal in the future!)

Serve with freshly grated parmesan, buttered bread and wineeee!