1 tablespoon good olive oil
1 cup chopped yellow onion
1 ½ teaspoons minced garlic
½ cup red wine1 28-ounce can crushed tomatoes
1 tablespoon chopped fresh parsley
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pound spaghetti, cooked according to package directions
Heat the olive oil in a pan. Add the onion and sauté over medium heat for 5-8 minutes or until translucent. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, until almost all the liquid evaporates. Stir in the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through. Add the cooked spaghetti to the sauce and gently stir. Bring to a simmer. Serve hot with Parmesan cheese.
This will make 6 hearty servings. This is comfort food. Enjoy.
This is a fabulous recipe. I cook it when I have friends or family over and they all love it!
Janet Barton says
Great news! Thank you so much for your comment.
Sounds absolutely wonderful! To cut down on the guilt, I mean Carbs, try using Dreamfield Pasta. Readily available in most supermarkets. Only 5 Carbs digested per cup of pasta. No funny tastes, REAL pasta but they prevent you from absorbing all those guilty Carbs. Advocated by the American Diabetic Society because it doesn't spike blood sugar. This is the best thing since buttered bread for those of us who can't eat a lot of Carbs!
After I baked the meatballs I browned them in a hot skillet to get that yummy crust!
That would add so much more flavor. Thanks for sharing.
I'll keep the variety coming. I've missed blogging. I'll try to post in a couple of days.
Bryan and Whitney says
Beef and nutmeg are meant to be. This looks fantastic.
We had spaghetti and meatballs on the menu for this week anyway, so I'll try your recipe rather than go with the old standby. We are not routine diners–gimme VARIETY! Thanks for sharing your recipe even though you're SO busy!