Is there anything as carb satisfying as Spaghetti? A big plate of spaghetti with sauce good enough to drink and some bread to top it off so all you want to do is crawl onto a comfy couch. Yes, sounds like the perfect dinner combination for a night home alone…or not. And I seriously have been known to heat up just this sauce and have it like soup. Hey, it’s all tomatoey, lycopene goodness. With the addition of a little red wine, my heart feels healthier just writing about it.
Being vegetarian (I’m actually experimenting with more vegan foods lately), I love these meatballs but I haven’t eaten beef for…OMG, I was going to give an exact number! Let’s just say, it’s been a LONG time. However, a friend of mine who’s very much a carnivore had these meatballs a few months ago dipped in the spaghetti sauce and she really enjoyed them. Give them a shot. The worst thing that can happen is you might have to live with yourself longer. I’m kidding. I’m sure you’re all delightfully warm and well adjusted individuals.
I like to make a double batch of the spaghetti sauce and freeze half for a quick dinner option a few weeks later.
Wine Suggestion: Sangiovese, of course. Exactly what this wine was born for.
1/3 C olive or salad oil
2-3 cloves garlic, crushed
1/3 C chopped parsley
2 – 14.5 oz cans Italian tomatoes, undrained
1 – 6 oz can tomato paste
1 Tbsp sugar, raw *Could try honey but I haven’t
1 tsp dried oregano leaves
½ tsp salt
1 C red wine (or to taste)
In hot oil in large skillet, sauté garlic and parsley about 3 minutes. Add next six ingredients; mix well, mashing tomatoes with a fork. Bring the mixture to boiling. Then reduce heat and simmer, uncovered and stirring occasionally, for 30 minutes, or until the sauce is thickened. Add red wine. Serve hot over spaghetti or spread evenly over pizza dough. Makes 2 ½ C (5 servings) *Hint: I put tomatoes in a blender and whirl them around for several seconds. So much easier. Adapted from The New McCall’s Cook Book
1 lb Boca Original vegan burgers
3 Tbsp bread crumbs
2 cloves garlic, crushed
1 tsp salt
¼ tsp pepper
1 egg, slightly beaten *I used range free egg that my neighbor rounded up for me. Still experimenting with egg substitutes
¼ C milk (soy or dairy)
½ tsp basil, dried
¼ C chopped parsley
1/8 C olive oil**
Defrost vegan patties in a microwave. In a large bowl, combine all the ingredients. Mix well with hands to combine. Shape the mixture into meatballs, 1 ½” each. Put 2 Tbsp oil in a medium skillet, sauté meatballs until browned all over. Makes 14-16 meatballs. Adapted from The New McCall’s Cook Book
2 oz of dry whole wheat pasta = 1 serving