The best sauce I have ever had, leftovers were even better. My husband made this for me when I was recovering from kidney surgery, talk about some comfort food! He got it off the Food Network website. Oh we broiled the meatballs separately.
teaspoon Emeril's Original Essence (recipe follows)
lb spaghetti, cooked, drained and tossed with olive oil
Serving Size: 1 (774) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 274 g29 %
Total Fat 30.6 g47 %
Saturated Fat 10.5 g52 %
Cholesterol 155.3 mg
Sodium 2452 mg
Dietary Fiber 11.7 g46 %
Sugars 23.3 g93 %
Protein 48.9 g
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.).
Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
Reserve leftover sauce and meatballs for the Pasta Frittata.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):