Spaghetti Sauce

I am a spaghetti sauce snob. I have truly never used the store-bought stuff and don't ever plan too. I learned to make this watching my mom. I am guessing we no longer make it the same exact way. Honestly, I make mine differently every time. It's very "to taste." I use this basic sauce for lots of things: spaghetti, stuffed shells, dipping sauce for pizza rolls, lasagna, etc...

Spaghetti Sauce

2 cans (14 oz) crushed or diced tomatoes, or equivalent

1-2 cans tomato sauce

2 T dried onions (or 1/2 small onion, finely chopped)

Salt and pepper to taste

1-2 t garlic powder or paste

Italian seasoning or oregano to taste (~2 t)

Small squirt of ketchup if needed to thicken (optional)

~ 1 t sugar (optional)

~ 2 t Worcestershire sauce (optional)

Combine ingredients and allow to simmer until desired consistency is reached. Sometimes I cook this up in ten minutes, sometimes I let it sit on the stove on low for an hour. Either way works. If you have time, cooking longer does result in a richer flavor. I tried to give amounts for the ingredients, but truly - I just start dumping! This amount would typically be enough for Flint and I, plus leftovers. Sometimes I use store bought tomatoes, sometimes I use bottle tomatoes and sometimes I use frozen tomatoes. All work well.

Spaghetti Meatballs

Lately I've been on a meatballs kick - lots of our favorite Waikiki Meatballs as well as lots of BBQ meatballs. Last Saturday I decided to switch things up and try something new. Spaghetti is my "go-to" easy and quick meal, but I've never (nope, never!) made meatballs to go with spaghetti. I did a quick internet search and Rachael Ray was the first google result. Typically Rachael Ray uses too many crazy ingredients for me. Not so with these tasty meatballs!

Spaghetti Meatballs

Source: adapted from Rachael Ray

Makes ~30 small meatballs

1 lb sausage or ground beef

2 t Worcestershire sauce

1 egg, beaten

1/2 c Italian breadcrumbs

1/4 c grated Parmesan

1 t garlic powder

1 "splash" milk

Salt and pepper

Combine ingredients well (KitchenAid mixer works well). Heat oil in skillet over stove. Use cookie scoop or hands to form evenly sized balls. Brown meatballs on all sides and allow to cook through.

Keep hot in a warm oven. Serve over noodles with spaghetti sauce and lots of cheese. Warm garlic bread or breadsticks and green salad make the perfect sides!

* She used 1 1/4 lb meat, but I refuse to open another package to get the extra quarter pound. That's why I needed the "splash" of milk - the mixture was a little dry without. I used sausage this time and loved it. Interested to see if we like ground beef better or the same.

* I made my own breadcrumbs: cube two slices of bread and place them in a 350 oven. Watch closely and stir often! Bread should be dried out within 5-10 minutes. Allow to cool and then place in zip-loc bag and crush with rolling pin.

Flint and I both really loved these meatballs and it took spaghetti from a quick last minute meal to something much nicer.  I will definitely make these again!