Pasta Perfection

I asked R and K what they wanted for dinner. R said spaghetti, then K said meatballs. Ok, then! I took out some beef and scoured the cabinet for some pasta and something to make the sauce. I found 1/2 a container of linguine, 1 large can of tomato sauce, and 2 cans of diced tomatoes. Perfect.

First, I started the sauce. Easy marinara sauce that does not require a glass jar of sugar sauce, if you know what I am referring to. I used 1 28 oz. can of tomato sauce, 2 cans diced tomatoes, and 2 squirts of tomato paste (or 3 tablespoons if you have a can). I added a couple sprinkles of Italian seasoning, chopped oregano, basil, and parsley, and 1/2 chopped onion, 1 container of mushrooms, 2 garlic cloves crushed and diced, salt, pepper, 2 tablespoons or so of Worcestershire, 2 tablespoons butter, and 2 tablespoons sugar. Sometimes I even add red wine, if I have it, but this time I was all out. The wine and Worcestershire just give it an extra layer of flavor, especially since I am making the meatballs with beef. The butter and the sugar help to add a bit of sweetness to the sauce and mellow the acidity of the tomato a bit.


I even had leftover sauce to add to my freezer collection. I just mashed the meatballs up in the sauce to make meat sauce.

Next, I had to figure out what ingredients I had to make meatballs. I used 1 pound of grass-fed beef, 1/2 cup parmesan cheese, 1 cup breadcrumbs, about 1/4 cup of milk, 2 tablespoons Worcestershire, 1 teaspoon of onion and garlic powder, chopped parsley, oregano, and basil. Mix it all up and make some meatballs.

Add them to your sauce. You could brown them or fry them first, but these are fine this way. I cooked the sauce first for about 45 minutes, then added the meatballs on low for another 45 minutes or so. 013

Cook your pasta and add your sauce…