Spaghetti and Meatballs

Fall Food.  You know when it's a little cooler and the leaves are changing and you want more than a salad.  This recipe is a family favorite from my husband.  His family got this recipe from an Italian friend.

Family recipes are part of that food connection I like to talk about.  When  you make it you remember all the other times you had it.  That is so misunderstood today, I think.  Seems people are in a hurry and the food gets in the way of all the stuff.  To me food is important everyday all the time.  Even as busy as I am trying to pack for my next move.....

Everyone has some food from the past they like to make every now and then.  This is one of those recipes.  The only part of the original recipe that was affected by the gluten free life is the bread crumbs and the spaghetti.  So not really a big deal I just switched those to gluten free brands.  The original recipe had 2 eggs in the meatballs which I omitted.  Use them if you can.

Yes it does take 3 hours to prepare and I know a lot of people think they don't have that much time - but it is so worth it.  Good food does take time.  So some rainy day when you find 3 hours to spend on food - try this I think you will enjoy it and who knows maybe you will create a memory.

Spaghetti and Meatballs

2 - 28oz cans whole tomatoes (I use Bella Terra whole peeled San Marzano from Whole Foods Market)

Cook tomatoes slowly over low heat for 1 1/2 hours.  Use emulsion blender or potato masher to make smooth.  Add 2- 6oz cans tomato paste (I use Contadina) and 6oz of water.  Season with salt and pepper.

Make meatballs with the next ingredients

1# ground beef organic
3/4# ground pork organic
1 tsp dried oregano
1 tsp dried basil
1 cup bread crumbs (I use Hol-Grain brown rice bread crumbs)
Handful of parsley chopped
1 medium onion chopped fine
1 green bell pepper chopped fine
salt and pepper

Blend well with hands then form meatballs.  Brown meatballs in 2 tbsp olive oil and 1 garlic clove sliced.  Add browned meatballs to tomato sauce.  Add some dripping from the meatball pan about 1 tbsp.  Cook for an additional 1-1/2 hours on low heat.

Cook spaghetti according to package. (I use Tinkyada brown rice spaghetti)  Serve meatballs and sauce with spaghetti.

Generally I make the meatballs while the tomato sauce is cooking.