How does Spaghetti with an absolutely homemade sauce (not even canned tomatoes!), made-from-scratch tender meatballs, on top of spaghetti with Parmesan cheese sound for dinner? Yum!
And if the taste wasn’t reason enough to prepare this dish, the aroma that will fill your house while the veggies are roasting in the oven is just intoxicating. Open your windows and soon the whole neighborhood will be over to see what’s cooking!
Here’s the overview:
Forget the store-bought stuff. (Who wants high fructose corn syrup in their sauce anyway?) This sauce is made with fresh tomatoes, garlic, onions, and peppers- this would be a GREAT way to use summer produce from the garden! It is so simple and does not require a lot of time cooking on the stovetop in order to get good, deep flavors. By roasting the tomatoes and other veggies, the flavors become concentrated and deep in a short amount of time.- and the oven does all the work.
The meatballs are easy to prepare, as well. I use wheat germ as the binding agent, instead of bread crumbs, which gives them a great nutritional boost- lots of fiber! (you can find wheat germ near the oatmeal at the grocery store). They turn out tender and flavorful.
(makes enough for approximately 4)
- 7-8 roma tomatoes
- 3-4 garlic cloves
- 1 green pepper
- 1/2 of a whole onion
- olive oil
- italian seasoning
- 1/4- 3/4 cup water
- 1 tsp. sugar
- 1/4- 1/2 cup finely grated Parmesan cheese
Rinse the tomatoes. Cut off the tops and scoop out the seeds.
Cut garlic cloves in half or fourths, slice onion into large strips, and cut pepper into large strips.
Insert garlic, pepper, and onions in the tomato.
Place the tomatoes in a pie plate or other baking dish. Drizzle each tomato with olive oil and then sprinkle each with salt, pepper, and italian seasoning.
Bake at 375 for about an hour
Remove from oven and pour the tomatoes and juices into a food processor.
Blend until mostly smooth.
Transfer all of this to a large saute pan. Taste for spices. Add about 1 tsp. sugar, additional salt, pepper, and italian seasoning as needed. Sprinkle with a small amount of paprika. (approximately 1/4 tsp.) Add a little water to help thin it out a bit- until the sauce reaches the consistency you desire. Start by adding 1/4 of a cup and continue adding water in 1/4 cup amounts until desired consistency is reached. I added about 3/4 cup) Add in 1/4- 1/2 cup parmesan cheese. Add meatballs (recipe, below) and allow to simmer for several minutes. Serve over Spaghetti. Top with Parmesan cheese.
- 1- 1 /2 lb. ground beef
- 2 eggs
- 3/4 cup wheat germ
- 1/2 tsp. parsley
- 1/2 tsp. italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 of a whole onion, finely chopped
In a mixer- combine the egg, wheat germ, salt, pepper, Italian seasoning, parsley, and onion. Mix well. Add ground beef and mix well- making sure the egg mixture distributed evenly throughout the ground beef.
Roll the meat into balls- I got about 20.
Place the balls side by side in a square 8in baking dish.
Bake at 375 for 35-40 minutes. Test for doneness. (they are done when there is no pink inside) Transfer meatballs to the sauce, and allow to simmer for several minutes before serving. (I never use all the meatballs that this recipe makes. So, save the extra to use for another meal later in the week, or you could even freeze them.)
Prepare the pasta- I almost always use whole wheat Angel Hair- I like the Barilla brand.
Top with sauce and meatballs and Parmesan cheese. Mmmm…..