I make my own meatballs in this very same way. My grandma taught me how to make meatballs as a kid and I have never varied from it. Since Sinatra is her favorite singer, I believe she followed this recipe very closely and the results are fantastic.
The combination of beef and pork makes them very moist and the flavor is incredible. So put on some Sinatra, pour a glass of wine and get cooking. Your taste buds will love you for it.
1-28-ounce can Hunt’s Italian style tomatoes
1-28-ounce can of tomato purée
1/2 of a cup of Bertolli olive oil
1 medium onion finely diced
4 cloves of garlic minced
2 tablespoons of fresh parsley chopped
2 teaspoons of McCormick dried thyme
Morton kosher salt
1 pound of dried Barilla pasta
Extra chopped parsley for serving
red pepper flakes for serving, optional
Kraft Italian grated cheese blend, optional
In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir over medium heat until onion is golden. Remove garlic cloves and discard.
Drain the canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid and tomato purée in the blender for a few seconds.
Add the drained tomatoes and blended tomato purée in the a sauce pot; cook for 10 minutes on medium heat.
Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper. Stir well and let simmer for about 20 minutes, stirring sauce a few times.
Cook pasta according to the package directions for al dente style pasta. Drain once it’s done, rinse if desired and re-drain.
Pour spaghetti on the heated platter, cover with the sauce.
Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.
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Quick Tip: Leave out the red pepper flakes if you don’t want the heat. I leave them out.
Recipe and photo courtesy of The McCallum’s Shamrock Patch