Spaghetti, Meatballs, and Red Sauce

Well, it is Monday once again. Time for something easy. I, of course, am thinking of comfort food. The epitome of comfort from childhood is good old fashioned spaghetti and meatballs. Since it is Monday, the only thing we are making from scratch is the red sauce. I have not bought sauce in a jar in 20 years because making this sauce is as easy as opening cans.

But first let’s talk about pasta. My favorite dried pasta is Barilla. It’s inexpensive and tastes really good. Think about how thick you want your spaghetti, there is angel hair, thin, regular, and thick. The Italian names are: capellini, vermicelli, spaghetti, and pellizzoni.

I am also not making meatballs today either, I will share that recipe another time. I bought these from Tony’s Market. They are delicious and the size of baseballs!

OK, on to the red sauce. Once you make this, you too will never buy jar sauce again. The recipe is below, but let’s talk about a couple of preferences first, consistency and herbs. In the recipe below you will see oregano, however use what you like best. Fresh basil or any combination of herbs that you taste in Italian food.

The next item is the consistency of the sauce. Below, I call for two cans of petite diced tomatoes which makes a nice chunky sauce. You can also use crushed, tomato sauce, or any combination. Or you can make the sauce as described and use a hand blender to achieve whatever consistency you desire.

Remember, like all recipes, this is a starting place. Let your creativity run wild!

Red Sauce


2 Tbsp Olive oil
1 clove garlic
1/4 tsp red pepper flakes
2 14 ounce cans petite diced tomatoes
1 Tbsp sugar
2 Tbsp dried oregano
salt and pepper to taste

Heat oil in medium sauce pan until shimmering.
Add garlic and red pepper flakes.
Sauté until garlic starts popping.
Dump in tomatoes.
Add sugar, salt, pepper, and oregano.
Cook until you are ready to serve.
Never buy sauce in a jar again!

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