Total Time
45mins
Prep 10 mins
Cook 35 mins

I created this recipe to go with meatballs & spaghetti noodles last night. It turned out very flavorful, not bland, & everyone was really pleased with it. I'd like to remember how to make it again sometime so I am posting it now. I don't pre-cook the onion & green pepper because we like them a bit al dente, but feel free to saute them in a dab of oil before adding the remaining ingredients. I hope you enjoy it too!

Ingredients Nutrition

Directions

  1. Combine all ingredients in dutch oven or large soup pot.
  2. Bring to a low boil, reduce heat, cover & simmer for 35-40 minutes.
  3. Add extra water if necessary to achieve the desired thickness.
  4. I added fully cooked meatballs at the last 5 minutes of simmering & served over cooked spaghetti noodles.

Reviews

(2)
Most Helpful

This was very very good. I replaced the wine with white grape juice because that's what I had on hand. I added meatballs for about 15 minutes after the sauce was done. My kids really liked it too! Made for Ramadan Tag. Thanks Tink! :)

Nif September 11, 2009

I've never made Spaghetti and Meatballs before. Have always made a meat sauce for our spaghetti. I really liked this as an alternative method of cooking spaghetti. The sauce was very thick and rich. The red wine was an excellent addition for some great flavor. I thought the basil was a little much for us so decreased that to about a 1/2 tablespoon and left out the thyme (don't care for it) but other than that made exactly as directed. Per your suggestion for the meatballs I made recipe #173026 I'll make this again for sure. Thanks Tink Made for Summer Spectacular :)

~Nimz~ July 11, 2009

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