April 15, 2009
My favorite food? PASTA. Any kind, really. But you can never go wrong with a classic like spaghetti and meatballs.
This is my take on it. It’s not authentic with sauce that simmers for days on end with fresh tomatoes and all of that (because really, who has TIME for that stuff?) but it is my own recipe. I tweaked it a lot along the way and finally got it to where we like it. It’s simple and fresh-tasting and tomato-ey and we love it.
What you’ll need: angel hair (I prefer thin pasta rather than the traditional, thicker noodles, but it’s really okay if you use the regular stuff!), canned tomatoes, tomato sauce, tomato paste, an onion, a green pepper, some garlic (1-2 cloves), italian seasoning, ground beef, parmesan cheese, breadcrumbs, an egg… and some other stuff I’m probably forgetting! (the full recipe is at the bottom, all nice and organized for ya.)
Start by dicing the onion and placing it in a large saucepan/dutch oven-type pan (am I the only one who giggles a little bit at ‘dutch oven’? Hee. I’ve clearly been hanging out with my husband too long.)
Dice the green pepper.
Add the bell pepper to the onion in the saucepan (DUTCH OVEN!) (Sorry.)
Mash up some garlic. I like to cheat and use my garlic press. Easy and it doesn’t make my hands smell for days. I’m in love with my new garlic press.
Add the garlic and a bit of olive oil to the onion and peppers.
Next, add a bit of Italian seasoning and some salt & black pepper:
Cook it all over low-medium heat until the onions start to get soft. Or, if you like your veggies even softer, keep it going for a bit. (We like a bit of crunch in the green peppers!)
Now I got excited here and added everything at once without taking a picture. Sorry about that. So just imagine that you’re seeing the crushed tomatoes, tomato sauce, and tomato paste going in separately.
And then: VOILA!
Give it a good stir and let that simmer for a bit.
On to the meatballs!
Combine the ground beef in a medium bowl with an egg, parmesan cheese, breadcrumbs, a clove of garlic, black pepper, and some Italian seasoning.
Now for my least favorite part. It’s cold, it’s slimy. But it must be done!
Once the ingredients are well-blended, form 1-to-2inch meatballs.
Place each meatball into the pan with the sauce- uncooked. Don’t worry, it’s safe! They will be cooked like dumplings in the sauce.
Stir the sauce and meatballs a little bit- carefully, so that they don’t break apart.
Simmer the sauce on medium heat (covered) for 10-15 minutes, or until the meatballs are cooked through.
While the sauce is going, get some water boiling for the pasta. Cook according to package directions.
Stir the meatballs and sauce every few minutes to make sure it doesn’t stick!
Serve the sauce over the pasta, topped with parmesan cheese. YUM.