best spaghetti and meatballs

Who invented spaghetti and meatballs? That's hard to say. Both pasta and meatballs (as in ground meat mixed with a filler, also known as forcemeat) have existed for hundreds of years, and evolved separately in many cultures across the world. Spaghetti, however, is a relatively modern (early 19th century) invention, and a red, tomato-based meat sauce paired with spaghetti began appearing in American cookbooks in the early 20th century. As for spaghetti and meatballs, we find that dish first mentioned after WWII.

It's interesting that while Italians eat spaghetti, and eat meatballs, the two are never paired in their native Italy. Meatballs in a red sauce served over spaghetti likely came about when Italian immigrants to the New World created the dish in their restaurants to suit American meat-loving tastes (much like the simple pizza which also crossed the Atlantic, becoming the American-style "pizza" which in no way resembles its Neapolitan origin).

Now why buy spaghetti sauce in a jar or a mix? Take a look at the ingredients, and you might find preservatives and chemicals you probably don't want your family to eat, like MSG (monosodium glutamate). But making spaghetti sauce from scratch takes hours, right? Wrong! You can make a tomato-based spaghetti sauce that's healthy and nutritious, tastes great ,and you don't have to spend all day in the kitchen, either.

The beauty of this sauce is in its simplicity. Busy parents don't have a lot of time to spend in the kitchen, and this recipe can be put together in a hurry if you just want a quick basic sauce. On the other hand, you can jazz up your sauce any way you like.

Don't eat meat? Add more veggies and eliminate the meatballs (or use a soy-based meat substitute if you like). Want your kids to eat healthier? Include grated carrots, finely chopped green or yellow bell pepper and diced zucchini, then after you cook the sauce, remove the meatballs (if you've made them) and whiz the sauce up with a stick blender to reduce any chunks of veg to a puree, and your children will never know.

Want to use fresh tomatoes? No problem! Dice up a few beefsteak tomatoes or cherry tomatoes and add them in along with a small pinch of sugar to counteract the additional acid. Want to use fresh herbs instead of dried? Just double the amounts given. One note: you want to use fresh garlic, though, not the dried and powdered stuff. Love olives? Chop them up and add to sauce in the last few minutes of cooking. The possibilities are endless!

What are the benefits of spaghetti sauce? Plenty! Tomatoes contain an antioxidant called leukopene, which is believed to have cancer-fighting benefits, and they're chock-full of Vitamin C. Garlic also has antioxidant properties. Onions promote healthy gut bacteria and reduce the risk of colon tumors, as well as protect against cardiovascular disease. Olive oil aids in lowering your "bad" cholesterol and keep the heart healthy.

You can easily double or triple the recipe to make an extra-large pot of sauce, portion it out into plastic bags after it cools, and freeze till you need it to create future meals that take minutes to heat and be ready to eat.

Yes, we're going to sacrifice a bit for convenience's sake. Canned organic tomato products often contain salt, a bit of sugar, and sometimes a natural preservative like calcium chloride and/or citric acid. However, if you choose organic products, you know the tomatoes are pesticide- and toxin-free. Check the labels.

I've found Muir Glen organic tomato products have an excellent flavor, are highly rated by Cook's Illustrated, and contain all natural ingredients (and not too much sugar or salt), but you'll have to decide for yourself which brand you prefer. Choose a brand that isn't overly sweet or overly salty, though, or your sauce won't be as good.

Recipe below.

BASIC SPAGHETTI SAUCE

2 (28 oz.) cans crushed organic tomatoes
1 (14.5 oz.) can diced organic tomatoes
1 (6 oz.) can tomato puree
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. dried oregano
Big pinch dried rosemary
Salt and pepper to taste
Grated carrot, finely chopped green or yellow bell pepper, and diced zucchini (optional)
Meatballs (see below for recipe)

Place the olive oil in a large saucepan. Over medium heat, sweat onions and garlic (if you're using other vegetables, put them in now) until onions are translucent but not brown. Add crushed tomatoes, diced tomatoes and tomato puree, stirring well. Add herb, salt and pepper. Add meatballs (if using). Put on lid, reduce heat, and cook, stirring frequently, for 25 minutes.

MEATBALLS

1 pound lean ground beef
(or 1/2 pound lean ground beef and 1/2 pound lean ground pork)
1 large egg
1 medium onion, finely chopped (or grated)
1 clove garlic, crushed
1/4 cup freshly grated Parmesan cheese
3 tbsp. to 1/4+ cup dried breadcrumbs
Salt and pepper to taste
A handful fresh parsley, finely chopped (optional)

In a bowl, add ground beef, egg, onion, garlic, parsley (if using), salt and pepper, and Parmesan cheese. Stir well to combine. Add breadcrumbs by the tablespoonful until the mixture is moist but sticks together well. Form into balls about the size of a walnut (you can make bigger meatballs, but you will have to adjust your cooking time). For very soft meatballs, drop directly into spaghetti sauce. For firmer meatballs, brown in a non-stick pan (just until all sides are sealed) and drain, then drop into sauce.

MEAT SAUCE VARIATION
No time for meatballs? No problem!

Use the same spaghetti sauce recipe with this variation: add 1 pound lean ground beef to the onions and garlic in the pan. Cook until beef is done but not browned. Drain off any fat. Add the crushed tomatoes, diced tomatoes, vegetables, herbs, etc. as directed above.

Meatballs, meatless or meaty sauce can be serve over spaghetti, penne rigate, ziti, twists, linguine, or bowtie pasta. Delicious with freshly grated Parmesan or Romano cheese over the top.

Try this recipe, and I believe you'll never eat spaghetti sauce from a jar again.