Everyone likes spaghetti, right? Well, I got this recipe from a friend who got it from a friend. So I have no idea where it originated from. I adapted it because it originally made 35 servings. It really is yummy and has a distinctly different flavor than other sauces I've had. Everyone I've served it to has said something similar to, "Hey, what's in that sauce? That is REALLY good spaghetti sauce."
Not only that, but I never used to be into the whole meatball thing, but after trying this recipe, I have to say that I prefer meatballs to the whole ground hamburger cooked in with your spaghetti sauce thing. It really separates the flavors so that you can taste the meat and the sauce separately. Plus you can choose how much meat you get.
Ashley's Meatball Musings:
Speaking of meatballs, here are a few ideas. If you do not have the time or energy to make meatballs, you can buy a big pack of already made frozen meatballs at pretty much any store. OR- if you have a big freezer for food storage, a great idea is to maybe double or triple this meatball recipe, cook them, and then freeze them on a cookie sheet afterwards. Once they are frozen solid, scoop them into freezer bags and take them out as you need them.
Anyway, give this one a whirl next time you have a spaghetti night.
Italian Meatballs
1 pound lean ground beef
1/2 cup Italian bread crumbs
1/4 cup grated parmesan cheese
1 med. onion
1/2-1 tsp. minced garlic
salt and pepper to taste
1 egg OR 1/3 cup water (your choice, but I think the egg makes it stick better)
Mix all ingredients. Don't add the egg or water all at once. You may not need it all, and you don't want the meatballs so moist that they fall apart.
Shape into balls. I made mine about 1 1/2 inches in diameter. Place on a cookie sheet and bake at 350 degrees for about 30 minutes. You may want smaller meatballs, so adjust the baking time as needed.
My meatballs BEFORE baking.
When finished, freeze OR add to sauce and simmer for 20 minutes.
And while the meatballs are baking...
Red Pepper Spaghetti Sauce
1 T olive oil
1 large red pepper
1/2 large onion
1 1/2 tsp. minced garlic
1 T basil
2 tsp. oregano
1 jar Ragu sauce (garden combo is good for this)
1 can (14.5 ounces) diced tomatoes
1/2 cup cream
Saute onions, peppers, and garlic in oil.
Season with oregano and basil. Add Ragu. Add the desired ammount of meatballs and simmer for 20-30 minutes.
Mix in cream at the very end. The sauce will take on a lighter color and creamier texture.
Serves about 8.
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