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Put that jar of grocery store pasta sauce back in the pantry and make your own gourmet version. We promise it'll be worth it! Recipe below.
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Spaghetti and Meatballs
Meatballs:
1 pound ground chuck
2 slices white bread, processed into breadcrumbs
1/4 cup chopped parsley
1 clove garlic, minced
3 tablespoons grated Parmesan
1 egg
Salt and black pepper
Olive Oil, to coat pan
Red Sauce:
Olive Oil, to coat bottom of pan
3 cloves garlic, minced
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1 teaspoon sugar
Salt and pepper to taste
1 pound spaghetti
Grated pecorino, to serve
Basil, to garnish
Meatballs:
1.Combine all ingredients and mix lightly. Form into meatballs.
2.Heat oil in skillet, cook meatballs on all sides until golden. Remove.
Red Sauce:
1.In the same skillet the meatballs were cooked add tomato paste and cook 1 minute. Pour in the crushed tomatoes, garlic, dried oregano, sugar, salt and pepper. Cook 10 minutes until slightly thickened. Add meatballs to cook through.
2.Bring a large pot of well-salted water to a boil. Cook pasta to al dente. Put some pasta in a bowl, top with sauce, a few meatballs, sprinkle of pecorino and basil.
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