Spaghetti and Meatballs

Servings: Servings

Author: Rose Thicket Farms

2 Tbs olive oil
2 medium onions finely chopped
1 large carrot finely grated
1/2 tsp salt
1/4 tsp pepper
2 (24 oz) jars pasta sauce *
1 (14.5 oz) can petite diced tomatoes
1 (6 oz) can tomato paste
1/2 tsp crushed red pepper
1/2 cup of water swished in the pasta sauce jar
1 (12 oz) package Gluten-free spaghetti noodles (regular spaghetti noodles can be substituted)

In a large bowl, mix together ground beef, sausages, garlic, eggs, salt and pepper.
Shape into large meatballs, using 1/3 cup to measure out the meat mixture. It should make about 20 large meatballs.
Place the meatballs on a plate set aside in the refrigerator and begin preparing the sauce.
In a large 8-quart Dutch oven over medium heat, add oil, onions, carrot, salt and pepper. Partially covered for 8 minutes, stirring occasionally. Remove the lid and continue cooking until the vegetables are soft.
Stir in the tomato paste, cook for about a minute. Stir constantly to avoid burning the tomato paste.
Add in the sauce, tomatoes, crushed pepper, and water.
If you like your sauce to have a smoother consistency, use an immersion blender to smooth the sauce.
Turn the heat to medium and cook the sauce until it’s bubbling.
Add in the meatballs. Gently stir them in to make sure they are covered with sauce.
Cover and cook for 15 minutes until the meatballs float.
While the meatballs are cooking, bring a large pot of water to boil. Cook according to the manufacturer’s directions. (Try to time this to be finished the same time as the meatballs).
Once the meatballs float, stir the sauce and continue to simmer for an additional 30 minutes.
Skim off any fat that rises to the surface.
Serve with hot pasta.
Garnish with grated Parmesan cheese.

Be sure to read the labels for gluten-free.

*I used Rao’s Homemade Roasted Garlic Pasta Sauce.

This recipe makes extra sauce and meatballs. This is great for meatball sandwiches or another night of spaghetti and meatballs.

Perfect for a crowd.