Hubby loves Spaghetti with Meat Balls – it’s one of his favorite ways to eat Spaghetti. I love Spaghetti with Italian Sausage in the tomato-based sauce. Kiddo isn’t particular – he loves Spaghetti any way you serve it. Hum, wonder what would happen if I made the sauce my way, rich in tomatoes with Italian sausage and invited meat balls to the mix . . .
The results are a double-delicious sauce with meaty goodness in every bite. Hubby was happy. I was happy and Kiddo, he’s always happy.
Spaghetti with Double the Meats
1 Lb Mild Italian Sausage
1 Bag Frozen Italian Meat Balls
1 Tablespoon Roasted Garlic (from a jar)
2 Tablespoons Italian Seasoning
1/2 Teaspoon Red Pepper Flakes (optional)
1 Can (14.5) Oz Fire Roasted Tomatoes with Garlic
1 Jar Favorite Pasta Sauce
¼-½ Cup Red Wine
1 lb Spaghetti Pasta, cooked al dente
In a large skillet, cook Italian Sausage over medium heat, breaking sausage up into small pieces as it browns. Once meat has cooked through, drain well.
In a stock pot with a tight-fitting lid, pour spaghetti sauce and Fire Roasted Tomatoes. Stir to blend. Add garlic, and seasonings. Pour wine into the now empty jar of pasta sauce. Secure with jar lid and stir, swirl to gather all the remaining sauce into the wine. Pour into stock pot. Bring to a full boil, and add Italian sausage. Stir to incorporate. Add meat balls to the pot. Return to a rolling boil.
Cover pot with lid, reduce heat to medium low and simmer for about 30 minutes.
While sauce simmers, bring a large pot of water to a boil. Salt water, add spaghetti noodles and cook al dente, stirring pot as needed to prevent noodles from sticking together.
Drain pasta. Place colander with pasta over a pot of hot water to keep warm. Dish up pasta, top with meat ball sauce and enjoy!