Quick and Savory Spaghetti and Meatballs

 Quick and Savory Spaghetti and Meatballs

I’ve been making homemade spaghetti sauce for years and believed it was necessary to simmer it for hours for the best taste. This recipe cuts that cooking time by about  66% and yet the taste is still superb.

When making this recipe for my granddaughter I put the diced tomatoes through the blender because she doesn’t like to see the pieces.

Serves 4

Meatballs

1 pound regular ground beef

¼ cup chopped parsley

¼ cup minced onion

1 tablespoon Worcestershire sauce

½ teaspoon salt

1/8 teaspoon black pepper

 Sauce                                         

1 tablespoon plus 1 teaspoon of olive oil  

½ large onion, diced

1 cup sliced mushrooms

3 large cloves of garlic finely chopped

½ cup diced green bell pepper

 ½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried rosemary

½ teaspoon red pepper flakes

 ¾ teaspoon salt

1 tablespoon sugar

1- 28 oz. can of Organic diced tomatoes 

8 ounces of spaghetti

2 ounces grated Parmesan cheese

 Preheat oven to 450 degrees.

 In a medium bowl, mix together the beef, parsley, onion, Worcestershire, salt and pepper. Shape the mixture into small meatballs. Place the meatballs on a broiler rack and bake until cooked through about 10 minutes, turning once at halfway point.

In a heavy large saucepan over medium high heat, warm the oil until hot but not smoking. Sauté onion, mushrooms, garlic, and green pepper until the onion is soft. Stir in the basil, oregano, rosemary, and red pepper flakes, and heat it 30 seconds to enhance the flavor.

Add the tomatoes, salt, and sugar. Bring the sauce to a boil and reduce the heat to a simmer on low for 20 minutes. Add the meatballs to the sauce and continue cooking as you prepare the pasta.

Cook the spaghetti according to package directions. Drain and serve spaghetti topped with sauce, meatballs, and a sprinkling of Parmesan cheese.

 Enjoy!