Spaghetti

Spaghetti Sauce - Abi Lentine SHC

1 med onion

3-4 garlic cloves, minced

28 oz can diced tomatoes

12 oz can tomato paste

30 oz can tomato sauce 

2 C. water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 t. basil

2 t. dried parsley flakes

1 1/2 t. brown sugar

1 t. salt

1/4-1/2 t. crushed red pepper flakes

1/4 t. fresh coarse ground black pepper

1/4 C. red wine [optional]

In large heavy stockpot add a little virgin olive oil add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water. 

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 

Stir well and barely bring to a boil.

Stir in red wine.

Simmer on low stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Homemade Meatballs

2 lbs groud beef (leaner the better)

2 T. garlic minced

2 eggs, beaten

4 t. Worcestershire sauce

1 C. italian breadcrumbs

1 C. dry parmesan cheese

1/2 t. salt

1/4 t. pepper

garlic salt to taste

thyme to taste

lemon or orange zest to taste

Combine all the ingredients in a large mixing bowl and mix them together thoroughly with your hands

Scoop out about 1 T. worth of meatball mixture and squeeze it several times to pack tightly

Roll the mixture between the palms of your hands to form a 1 1/2 meatball

Arrange each meatball on a baking sheet

Bake the meatballs at 425 degrees F for 10-12 minutes. Turn halfway through for all-around crispy exterior

Once cooked, remove from oven and place on cooling rack

Allow the meatballs to cool down before trying to pick them up or they will break apart

Enjoy and stuff your face!!!