Homemade Spaghetti Sauce

Wednesday nights were always spaghetti nights with the family, pre covid of course, at my grandparents. Since quarantine Andy and I try to continue our pasta Wednesdays! This past week, spaghetti with a red sauce and meatballs were on the menu. I took the recipe mom that taught me ( and that grandpa taught her) and used what I had in my pantry and kitchen for a delicious meal!

Here is what I used, but you can use any variety of canned tomato sauce, puree, diced or crushed tomatoes! Use whatever you have in your pantry!

  • Frozen Meatballs
  • 1 onion, chopped
  • 3-4 cloves garlice, sliced thin
  • 6 oz. can tomato paste
  • 28 oz. can tomato puree
  • 16 oz. can dice tomatoes with rosemary, onions & garlic
  • 5-8 basil leaves, slice thin
  • Salt & Pepper
  • Oregano & Dry red hots
  • Parmesan cheese
  • 1lb. pasta

A quick and easy recipe that also taste delicious! Start by chopping the onions and garlic (you can add green peppers if you have them). Start by heating a pan with oil. Once heated add frozen meatballs and let them brown. Then remove them, add a bit more oil and reheat. Place the onions and garlic in the pan and let them cook/sweat out. As the cook, scrap the brown bits from the meatballs off the bottom of the pan. Season with salt, pepper and oregano.

After several minutes, add all the canned goods. Andy likes his pasta extra saucy, so I then rinse out each can and add some water as well. Stir until everything is well combined. Taste and season as you please. Sometimes I will add more onion and garlic powder if needed. Turn the heat low and continue to simmer the sauce, stirring occasionally, of another 30-45 minutes. I continue to taste and season to my liking.

As the sauce continues to simmer start cooking the pasta. Add the meatballs back to the sauce as the pasta is cooking. When the pasta is ready, drain and add to a bowl with some sauce. Since Andy likes it saucy, I like to keep most of the sauce separate so the pasta doesn’t absorb it all. Finally is the plating and eating- my favorite parts! I top with more fresh basil and parmesan cheese of course!

This recipe is super easy and can be very versatile. You can use whatever meat you have in your kitchen. I think next time I want to use Italian sausage! What is your favorite red pasta sauce? I would love to hear your recipe and give it a try – comment below.

Live to Eat,
Tiv

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