Recipe by BecR
I've been enjoying spaghetti all my life! Been to Italy, and have tried numerous versions all around the globe including this one which remains my all-time favorite (perfected over the years by yours truly!). Hope you enjoy, too. Notes: I like to keep a bag of meatballs (see my Frankies Spuntino New York - Italian Meatballs Frankies Spuntino Restaurant New York - Italian Meatballs) on hand in the freezer, for ease of prep. You can use your favorite fresh or frozen prepared meatballs, -or- crumbled & browned ground beef is also fine. Just add a tossed green salad and garlic bread (see Mom's Easy Onion-Parmesan Topped Bread), and a nice bottle of red wine to round out the meal. Salut! Tip: I use a jar of Classico Italian Sausage & Peppers Pasta Sauce, and whole wheat spaghetti noodles (De Cecco), but your favorite pasta sauce and regular spaghetti noodles is fine.
- 44.37 ml olive oil
- 1 golden bell pepper, roughly diced (optional)
- 737.08 g of your favorite spaghetti sauce (I use a jar of Classico Italian Sausage & Peppers Pasta Sauce)
- 411.06 g can diced tomatoes with green pepper celery and onion
- 118.29 ml dry red wine (such as Reggiano Lambrusco, Chianti, Red Rose or Burgundy)
- 1.23 ml oregano
- 1.23 ml basil
- 2.46 ml minced garlic
- 453.59 g prepared italian meatballs (fresh or frozen, -or- use crumbled & browned ground beef)
- whole wheat spaghetti (such as De Cecco)
- grated parmesan cheese
- snipped fresh Italian parsley, to garnish (or snipped basil or oregano)
Directions See How It's Made
- Heat olive oil in a large sauce pan over medium heat. Add the bell peppers, and saute them in the oil until slightly softened (5 to 10 minutes).
- Add spaghetti sauce, diced tomatoes, red wine, the oregano, basil and garlic. Partially cover pot; bring to a boil over medium-high heat, stirring often.
- Reduce heat, partially cover pot and simmer sauce for 20 minutes, stirring occasionally.
- Meanwhile in a separate pot, boil water and prepare noodles al dente; drain.
- Add fresh or frozen meatballs (or browned ground beef) to sauce; cook an additional 10-15 minutes, until hot and bubbly.
- In individual bowls, ladle sauce over hot noodles.
- Serve with grated Parmesan cheese and snipped fresh herbs (such as basil, parsley or oregano) at the table, as desired.
- Great served with a tossed green salad & Mom's Onion Parmesan Bread recipe #109257, and a nice bottle of red wine!