Spaghetti & Meatballs

For the Sauce:

1 can diced or stewed tomatoes, pureed
1 can tomato sauce
1 to 2 tablespoons tomato paste
1/2 cup of red wine (your favorite) (optional)
1/2 cup of water (rinse cans and use)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, minced
1 small onion, diced (optional)
1/2 of a bell pepper, diced (optional)
1 to 3 tablespoons sugar, (depends on your tastes)
1 tablespoon basil
1/2 tablespoon oregano (or 1 tablespoon marjoram)
1/2 tablespoon paprika (optional - leave out for true Old World flavor)
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Salt/Pepper to taste


1. Puree the stewed/diced canned tomatoes in a blender.
2. Diced and mince the vegetables. 
3. Into a pot add the stewed/diced tomatoes, tomato sauce, tomato paste, can rinsed water and olive oil. Heat well. then add the rest of the ingredients. Simmer on low heat for  1 to 1 1/2 hours.



For the Meatballs:

1 lb. ground beef

1/3 c. bread or cracker crumbs

1/4 c. finely chopped parsley (or 1 tablespoon dried)

1 egg

1 teaspoon garlic powder

1 teaspoon onion powder 2 garlic cloves, minced
1 small onion, diced small
1/4 c. freshly grated Parmesan, plus more for serving

Kosher salt/cracked black pepper

1. Put meat into a bowl.
2. Mix into it all the ingredients.
3. Wet hand and form balls - about 1 1/2 inches in size.
4. Either bake the meatballs for 20 to 25 minutes in 350 oven.
               OR
   Brown on stove in skillet, turning to brown all sides.
5. When meatballs are ready, add them gently into the sauce mix and cook on low heat for 30 minutes.
6. Serve meatballs and sauce on top of the pasta.