Spaghetti!

Every time we make spaghetti it is a bit different. This recipe was one of my favorite versions that 

Shane has ever made.

This recipe makes enough for 6 people, or 4 hungry friends :)

What you will need:

Meatballs:

1 lb hamburger

3/4 gluten free breadcrumbs (dry a couple of gf white bread slices and crumble them up) 

6 cloves of garlic, grated

2 eggs

Large pinch Salt

1 TBS dried rosemary

1 TBS dried oregano

1 TBS dried basil

dash of pepper

2 TBS onion, grated 

olive oil for pan frying

Sauce:

1 onion, chopped very fine

6 cloves garlic, minced

28 ounces of organic tomato sauce (no salt added is the best you can buy, but homemade is the best)

4 leaves fresh basil

1 TBS dried oregano

1 bay leaf

1/4 cup red wine

Other things you will need:

Pecorino Romano 

pasta noodles, we used Mrs. Leepers Corn Spaghettti 

Brown your meatballs on medium heat in a frying pan. You are looking for a nice brown color (they don't even have to be cooked through because they will simmer in the sauce later.)

When brown, transfer your meatballs to a glass bowl (plastic transfers nasty flavors.) In the same pan, add your garlic, onions, bay leaf, and a pinch of salt. When brown bits start to form on your pan, deglaze with wine and collect all those little morsels of goodness from the pan. You want your onions REALLY well cooked. When they are soft and start to loose their texture, add your tomato sauce. When using canned tomatoes you want to cook them for a long time to get the "can" taste out.  We let ours cook for about 30 minutes before adding the dried herbs. Add your meatballs to your sauce and cook them through. Taste it. If it needs something, like salt or additional herbs, add it! 

Boil your pasta noodles. Cook them "al dente" and add them to the sauce. Cook them together for a minute or two so the noodles can soak up the sauce. 

Serve it in a bowl for comfortable couch eating, grate pecorino romano over the top and pour yourself a glass of wine! 

Enjoy!