Spaghetti Marinara with Meatballs

A simple and delicious marinara sauce served over steaming spaghetti with meatballs!  One of my favorite dinners because, to me, it is the definition of comfort food. It makes you feel good, like you have accomplished something when you have finished making it. Bonus, is that it gives you so much food for the money.  I purchased 1 lb. of ground chuck, which was on sale for about $2.94/lb, from which I made 4 golf ball sized meatballs and froze the other 1/2 lb. for another use.  Plus 1 pound of pasta which is about $1.00 and a can of tomatoes which is about $1.89, except that I scored a rare can of actual San Marzano DOP certified tomatoes.  Even using the Rolls Royce of tomatoes, I still only shelled out about $5.00.  

To make this versatile marinara sauce start with a large sauce pan, cold, and about 1/4 cup of olive oil and 1-2 minced cloves of garlic.  Add the garlic to the cold olive oil in the cold pan and then turn on the heat.  Allowing the garlic to come up to temperature really infuses the oil with the garlic flavor.  I also like to add about 1/2 - 1 teaspoon of hot pepper flakes as well, but that's optional.  After the garlic begins to sizzle, but before it turns brown, add 1 large can of whole tomatoes.  I like to use a potato masher to break up the tomatoes, but you can also squeeze them between your fingers, which is kind of fun too, or poke them with a fork.  Add 2 teaspoons of salt, 1 tablespoon of sugar and a grinds of fresh cracked pepper.  Let simmer for about 15-20 minutes, or until it has reached the proper consistency, and remove from the heat.  Stir in about 1/2 cup of chopped fresh basil and you have a fabulous all-purpose marinara sauce.  

The meatballs start with 1 pound of ground beef in a large bowl.  To the ground beef add 1 clove minced garlic, a few tablespoons of finely chopped onion, 1 teaspoon Worcestershire sauce, 1/4 cup chopped fresh parsley, 1/4 cup fresh grated parmesan cheese, 1 egg, 1/4 - 1/2 cup bread crumbs and salt and pepper to taste.  Combine well, but be careful not to overwork the meat which will cause it to become dense and dry.  Place meatballs on a baking sheet and cook in a 375 degree oven for about 20-30 minutes.  Turn the marinara sauce back on and bring to a simmer.  Remove the meatballs from the oven and place in the marinara sauce to finish cooking or for just another 10 minutes or so.  Serve over the pasta of your choice and top with freshly grated parmesan cheese.