Beef, Mains, Pasta

Spaghetti Sauce and Meatballs


This could serve 4-5 people generously or feed 2 for 3 days. I use 1/3 of meatballs for sauce and freeze the rest for later. And, obviously, you have to make spaghetti to go with this.


  • 1 lbs. ground pork
  • 2 lbs. ground beef
  • 1/2 cup Parmesan cheese
  • 2-3 eggs, beaten
  • 1 small onion, minced in food processor
  • 4 garlic cloves, pressed
  • 1/4 cup fresh parsley, chopped
  • 2/3 cup bread crumbs
  • 2 tbsp olive oil
  • ~1 tsp crushed red pepper
  • ~1 tsp salt, pepper
  • optional: dried oregano, Italian spice mix, cumin…
  1. Mix everything together, but don’t over mix 🙂
  2. Form into balls (2 tbsp sized) and brown on stovetop (if intending to finish cooking  in sauce) OR bake at 350 for 30-45 minutes to freeze.


  • 1 onion, food processed
  • 3-4 cloves garlic, pressed
  • 2-3 tbsp tomato paste
  • 1 can crushed + 1 can diced tomatoes (use the large cans)
  • salt, pepper 
  • 1 tbsp sugar*
  • 1/2 cup fresh basil, chopped
  • olive oil
  • optional: dried oregano, crushed red pepper, garlic powder… 

*if you don’t want to add sugar, you can substitute a grated carrot and saute it at the start with the onion.

  1. Saute onion and a dash of salt in olive oil until translucent or browned.
  2. Add tomato paste and garlic. Saute for a minute or two.
  3. Stir in canned tomatoes. Cover and simmer until you are done browning the meatballs.
  4. Add meatballs and spices/sugar/salt. Simmer for about 20 minutes.
  5. When ready to serve, stir in fresh basil and adjust the seasoning.
  6. Toss with cooked spaghetti. Finish with a drizzle of olive oil over the top (if desired).

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