Hi, I’m Jane. Today, I’m gonna show you how to make spaghetti & meatballs with chunky veggie tomato sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spaghetti & Meatballs with Chunky Veggie Tomato Sauce Recipe
Spaghetti & Meatballs with Chunky Veggie Tomato Sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Spaghetti & Meatballs with Chunky Veggie Tomato Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook spaghetti & meatballs with chunky veggie tomato sauce using 24 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Spaghetti & Meatballs with Chunky Veggie Tomato Sauce:
- Prepare 1 onion
- Make ready 2 cloves garlic
- Make ready 1 carrot
- Take 1 green bell pepper
- Prepare 1 small eggplant
- Make ready 2 cans whole tomatoes (1 can = 400 g)
- Get 1/2 can water
- Make ready 1 splash white or (optional)
- Get 2 tsp dried oregano
- Get 1 tsp dried thyme
- Make ready 1 tsp fennel seeds
- Take to taste salt & pepper
- Prepare 1-2 tsp sugar, if needed
- Get *******
- Take Meatballs:
- Make ready 400 g ground , beef or mix
- Make ready 1 tsp salt (or use 1-2 tsp shio-koji)
- Get 1 tsp dry sage
- Make ready 1/2 tsp smoked or regular paprika
- Prepare 1/2 tsp pepper
- Make ready *******
- Prepare Other:
- Get 4 servings pasta
- Make ready Parmesan & fresh parsley to garnish
Instructions to make Spaghetti & Meatballs with Chunky Veggie Tomato Sauce:
- If you have time, prepare the meatball mixture the night before (the salt/shio-koji will help tenderize the meat). If not, mix before you start cooking - Mix all the meatball ingredients in a bowl or tupperware.
- Finely mince the garlic and onion. Chop the eggplant, carrot, and bell pepper into small cubes.
- Heat 1 Tbsp olive oil in a sauce pan and saute the garlic and onion until onion is very soft. Add the other vegetables, herbs, and a pinch of salt & pepper. Saute for a couple of minutes.
- Add the cans of whole tomatoes, a splash of (optional) and about 1/2 can water (~150 ml). Bring the sauce to a boil.
- Turn to medium low and let the sauce simmer for about 15 minutes until it’s the thickness you like. Taste and adjust salt and pepper. Add a teaspoon or two of sugar if the tomatoes are too acidic/tart.
- While the sauce is cooking, get the meatballs ready. Form the meatball mixture into about 16 meatballs.
- Heat a frying pan with a little bit of oil. Add the meatballs to the pan and fry the first side. (fry in batches depending on the size of your pan. You don’t want to crowd them too much)
- When the first side is browned, flip the meatballs and brown the other sides.
- Remove from the frying pan when done. The insides will be cooked later in the sauce.
- Prepare a pot of boiling water for the pasta and toss the pasta in so it’s cooking while you finish up the rest of the meatball sauce.
- When the sauce has been thickened and the pasta is in the pot, add the meatballs into the sauce. Cover with a lid and simmer it on low for about 5 minutes to finish cooking the insides of the meatballs.
- When the pasta is finished, dish it out onto plates and top with the meatball sauce. Garnish with grated parmesan cheese and a little parsley.
So that is going to wrap this up with this distinctive dish spaghetti & meatballs with chunky veggie tomato sauce recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
