Spaghetti and Meatballs

I was reading the Pioneer Woman's blog and noticed her recipe for meatball soup and thought to try it with traditional spaghetti. I liked the flavor it had with the addition of the freshly grated parmesan cheese. I also had enough left over to freeze and use for meatball subs (Yum!). Each month I make 3-5 quarts of sauce and freeze it so that I have a way to create quick dinners on nights where I am pressed for time. Once again I can give exact quantities for my sauce just ingredients since I make it to taste.

Basic Pasta Sauce

• Olive Oil
• Minced Garlic
• Tomato Paste (1-2 cans depends on how much I am making)
• Can Tomato Sauce (2-4 cans)
• Diced Tomatoes
• Minced Garlic
• Basil
• Oregano
• Parsley
• Kosher Salt
• White Pepper
• Sugar

1. In a crock pot set to high I pour in some olive oil and the minced garlic and let that cook for about 5 minutes

2. I add in the tomato paste, tomato sauce, diced tomatoes, basil, oregano, and parsley.

3. Let cook for about an hour. Then I season with pepper, salt and sugar

4. I let it cook for another 1-2 hours.

5. Let cool and freeze.

Pioneer Woman Meatballs 

• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice (I omitted the lemon juice)
• Olive Oil for cooking

1. Combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

2. After chilling, heat olive oil over medium-low heat in a heavy pot. Thoroughly cook meat.