Wednesday, January 21, 2009

Spaghetti and meatballs

Spaghetti is a great way to enjoy some of your Master Mix Meatballs! And even though it’s very very easy to open up a jar or can of spaghetti sauce and simply heat it while the pasta’s boiling, it’s much nicer and tastier to make it yourself. And I can guarantee that you’ll find no reason to add high-fructose corn syrup to your sauce either… Enough said!

This is a really versatile recipe. You can make it up quickly and have a thirty minute meal, or you can make it ahead during either your once a week food preparation or during OAMC time. It freezes well for the future. One of the best variations is to put it in a crock pot and let it simmer for hours, but I usually don’t have time for that!

Spaghetti and Meatballs

1 onion, chopped
1 pepper, green or red, chopped
1-2 cloves of garlic, minced
Olive oil

32 oz crushed or diced canned tomatoes
6 oz tomato paste
Red burgundy (cooking burgundy is fine)

16 oz spaghetti, cooked and drained
20 (or so) meatballs
Parmesan cheese, fresh grated

In the bottom of a large heavy stockpan, saute the onions, peppers, and garlic. Add the tomatoes through the salt, adding as much burgundy and water as needed to make the consistency your family likes. Add the meatballs and let it simmer while you cook up the pasta.

This sauce can also be done in a crock pot, and allowed to simmer for a longer time. The flavors are wonderful this way!

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