I have posted my mother's fast spaghetti sauce recipe on my blog before, but didn't have nearly the food photography skills I do now. So I really felt it was time to post it again and give it the homage it deserves.
On the meatball...I have been working on perfecting my meatball for a few years now. I think I finally have a kick ass version that I dream about, so it's time to share that too. I like really flavored, crusty-on-the-outside meatballs, and the heavy amount of mozzarella cheese in this recipe really gives it the texture I love.
The spaghetti sauce takes less than 20 minutes from start to finish. It is a highly flavorful marinara (but not as runny as most marinaras) that has very few ingredients, but feel free to take liberties with it and add or take away things as you like. I've added sausage, mushrooms, fresh tomatoes and more. This sauce IS my childhood, it is my comfort food, it is the food I know best in the world and the one thing I'd be heartbroken to have to ever stop eating. I hope you enjoy it, and the meatballs!
Fast Spaghetti Sauce (Beverly's recipe)
1 onion, thinly sliced
3 cloves minced garlic
2 tbsp olive oil
2 14.5 oz cans of tomato sauce
1 6 oz (small) can of tomato paste
1/2 cup water
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 tbsp Italian or pizza seasoning
1 tsp sugar
1/2 cup fresh basil, thinly sliced
In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta. Top with fresh basil.
Kick Ass Meatballs
1.25# ground beef (good quality)
3/4 cup Italian bread crumbs
3 cloves minced garlic
1/2 cup milk
2 eggs
1/2 cup grated Parmesan cheese
2 cups grated or shredded mozzarella
1/2 cup diced onion
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tbsp. Italian or pizza seasoning (or 1 tbsp each dried oregano and dried basil)
Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30 meatballs.
About the Author: Gigi is a recovering lawyer, retired internet marketer, and former Chicagoan, San Franciscan and Phoenician. She's a current SAHM of 2, fumbling foodie and blogger. you can read her blog at http://www.kludgymom.com/, where she'll regale you with stories of haphazard parenting.
