MEATBALLS I love to mix ground pork, ground beef, and breadcrumbs for my meatballs. This combination is flavorful and creates juicy, tender meatballs. You can substitute the ground pork for Italian sausage if youd like and itll still taste amazing.
SAUCE A mixture of diced tomatoes, tomato paste, garlic, onion, red wine, and fresh herbs. You can certainly use a flavored can of diced tomatoes like the garlic, basil, and oregano or the fire-roasted kind. If doing so, you can cut back a bit on the herbs you add or omit some altogether. Port wine works great for this sauce, but so does a simple Shiraz. If you have a favorite, by all means, use it!
How to make spaghetti meatballs in marinara
Make the Sauce: Heat the fat and oil left over from the meatballs over medium heat. Add the onions and cook, stirring, until softened and translucent, 10 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, until caramelized and absorbed, 2 minutes. Stir in the crushed tomatoes, oregano, chili flakes, thyme, parsley, rosemary, salt, sugar, and vinegar. Bring to a boil, reduce the heat to low, and simmer until the sauce thickens, 25 to 30 minutes.
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However, during this time of year, I tend to over-extend myself. I end up hosting so many events and get exhausted from all the cooking I have to do. Sometimes making roasts and turkeys can get draining, am I right?!
Enter: pasta. When I think of pasta, I think of comforting, familiar meals that everyone enjoys. Plus, pasta dishes are the best meals for a crowd because you can easily make a lot of it for such an affordable price. Remember when I told you guys about my husbands Christmas tradition with his family? They have 15-20 people over for dinner every year. To make it easier on them, they always make his moms famous spaghetti and meat sauce. Dont you just love this tradition?!
When choosing your pasta, its important to go with a brand you trust. Ive been a fan of Barilla pasta ever since I saw it used by the one-and-only Chef GiadaDilaurentiis on her Food Network show. If a born and raised Italian loves this pasta, then its gotta be the best. And it also hails straight from Italy! Once I tried it for myself, there was no denying the high-quality in this pasta, with the perfect texture and bite. Ever since then, its been the pasta brand I trust.
Okay, now the sauce. Tomato sauce is great you cant beat a classic. But this red wine gravy is the tomato sauce of your dreams! The richness from the wine is perfectly paired with the beef broth to bring a flavor so intense you wont be able to hold in your food moans after your first taste. Mmmmmm.
And seriously, how could you go wrong with wine? Since wine is such a key ingredient to the sauce, you MUST pick a great wine that stands on its own. Thats why I love the Cabernet Sauvignon from Clos du Bois Wines. It has the perfect medium-bodied flavor that stands out in the sauce without overpowering it.
Bonus tip: Make sure to pair the mealwith the leftover wine. Since the same wine was used in the gravy, it is guaranteed to pair perfectly as anaccompanying beverage. With the high-quality of Barilla pasta and well-balanced taste of Clos du Bois, your meal will be the talk of the table. You can learn more about this perfect pairinghere.
My kids often vote for for spaghetti and meatballs - 'the sausagey ones!'. I rarely argue with that - it's one of those meals where you can pretty much guarantee that everyone will clear their plates.
Is it better to bake or fry meatballs?
Mounds of spaghetti, fork twirling strands in a spoon, tasty meatballs, even the very serving of the spaghetti, trying to lift just the right amount from the bowl these are some of my favorite memories from childhood.