Now That's Aspicy Meatball!

I love spaghetti. I think it might have stemmed from eating Spaghetti-O's as a kid. Maybe it was that crazy "On Top of Spaghetti" song from my childhood. Or maybe I'm just a carb girl. In any case, I can make and eat spaghetti once a week if not restrained. It's that powerful of a Siren. Once I found meatballs, the song got sweeter. 

I am well aware of how other people look while eating this stringy seduction, so I'm sure I look worse than the Tramp without Lady when I eat it. Because the strands have a way of slapping the sides of my face, plus my nose and chin, I'm leery of eating this dish in public. I have perfected over the years what I believe is the most delicious ho-made spaghetti on this continent. I said that's what I believe, but you don't have to. Try it for yourself. On your second creation of this enchanting dish, reduce or increase amounts according to your preference. Ahhh, the allure of cooking at home!

Do not feel bad if you are used to a can or jar of spaghetti sauce. We've all been there, much like learning not to pick your nose as a child. We grow out of some bad habits. Once you learn how you like your sauce, I think you will be pleased with your masterpiece and will snub your nose at any restaurant version. I know I do.

We begin by boiling a big pot of water a little more than half full to split the skin of tomatoes, thereby making them easy to peel. (If you don't have fresh tomatoes or want to skip this step, as I occasionally do, just grab you a big 28-oz can and process it up!) I did not learn much science in school; my brain doesn't function that way. But one term I did learn and still remember is displacement. If you fill the pot too full with water, when you add the tomatoes the mass of the tomatoes displaces or pushes out the water. The water will continue to rise with each tomato added. So, only about half full. Once the water begins a rolling boil, drop your tomatoes in carefully-don't need any scalding water droplets on your forearms. I usually use about 4 or 5 tomatoes, and I've used both the roma and the globe(standard). Your choice. Use a slotted spoon to stir them occasionally, just so they are getting even heat. Boil long enough until you can see the skin begin to split. Using the slotted spoon, remove each tomato and place on a paper towel or plate to cool. I've tried clumping them up in a bowl before, but then the ones at the bottom don't get circulating air and they're still hot when I need to peel them. Then bad words come out of my mouth.

Time to get your Italian on! I start out with a tablespoon or more of Olive Oil in a big non-stick skillet on medium heat. You want your oil hot when you add your goodies. Well, not your goodies but the goodies that need sautéing.

I have switched back and forth between buying fresh garlic, buying the peeled whole garlic, and buying the chopped or minced garlic in a jar. I've become too impatient to deal with the fresh garlic. There's the smashing, then the peeling, the chopping. The first whiff of garlic and I become a fiend, dancing back and forth on both feet, eagerly awaiting that first high. My mouth is watering now. 

Spice World now makes a minced or chopped garlic in a squeeze bottle, like Ketchup or Mustard. How sinfully delightful. I no longer have to wait precious seconds by unscrewing the lid of a jar and getting a spoon to dig out the clumps of gold. One squeeze, it's a breeze.

After a minute or two of the oil heating up, put minced garlic-or the larger chopped size-in the middle of the pan. The garlic should start sizzling. While it does its own dance of bliss, grab a bottle of Italian seasoning, Oregano, and Basil. I prefer to use Italian seasoning that comes in a grinder, like McCormick's or Olde Thompson's. Think of a pepper grinder. You know how good the pepper tastes when it's ground as opposed to the flaky version? Same way with this. There is absolutely nothing wrong with using the Italian seasoning that you simply sprinkle in the pan...if you're a Neanderthal. I kid!! But not really. Sprinkle or grind a crazy amount in the pan. Think nearly as much as there is oil in the pan. Don't get all wussy on me and think it's too much. Who's been doing this longer, you or me? That's what I thought. Next, add Oregano and Basil. The reason it's not too much is because all the tomatoes and sauce you're going to add will need this much seasoning. Continue cooking the garlic and seasonings and give it a stir or two, using a wooden spoon. Why a wooden spoon and what if you don't have one? The wooden one will come in handy on the next step, but any big spoon will work.

Time to peel tomatoes now that they've cooled off enough to handle. Get out your tomato corer. 

If you don't have one, don't worry. You can use a grapefruit spoon (because the edges are tined) or just a plain old paring knife. Core or cut out the stem of the tomato. 

When you do this you'll notice the connected skin will want to go with it. Let my people go! Slide off the skin and you're done. Not a difficult process; time consuming, but not difficult. 

This is the point where I've changed a long standing method. Previously I would put my whole tomatoes in a food processor to get it nicely chopped. Now I've become so much lazier the older I get, I tried something new the other day and dang if I don't like it better! I take the whole peeled tomato and plop it in the middle of the pan, on top of all the spices. By the time I peel and plop all the tomatoes, the first few are reducing on their own. 

I let this set for a moment or two while I open a nice bottle of red wine. You can choose merlot, shiraz, cabernet sauvignon, or malbec. I usually go with a merlot.

After opening the wine, turn your attention to reducing all the whole tomatoes with your wooden spoon(or just a big spoon). Mash the tomatoes while they are cooking and you will be surprised at how easily the tomatoes reduce. 

Once you have your desired consistency of tomatoes (I don't like the chunks to be too big, but to each his own!), give the entire pan a sprinkle of garlic salt. It won't be overly garlicky, plus the salt is for flavor. 

Add a can of tomato sauce to the pan. Pour in wine. After stirring, put a lid on the pan, turn the heat to low, and let simmer for about 20 to 30 minutes. If you don't have a lid for your pan, several of mine are lidless pans, use a piece of aluminum foil and fold over the pan using a pot holder or towel, so you don't burn your finger tips on the edges of the pan.

Get out your frozen meatballs. I have made my own meatballs before and they are good, but when I weigh the time I put in them against the convenience of store-bought, the scales of justice lean in favor of convenience. I like to buy the Rosina Italian Meatballs. I think you're good with any of them, as long as they say ITALIAN meatballs. I have a tiny toaster oven from when I lived alone, and it's perfect for cooking the meatballs, following the directions on the bag. They should be done about the time the sauce is finished simmering. Add them to the sauce.

While the meatballs cook and the sauce is being infused with all that seasoning you thought was too much, bring a big pot of water to boil for the noodles. Here's a handy hint: sauces and meats can always wait for pasta, but pasta waits for NO ONE! That is unless you don't mind limpy noodles. Cook the noodles according to the package. If you really like spaghetti as much as I do, you should invest in a spaghetti pot, if you haven't already. It allows you to lift out the noodles while draining the liquid and leaving it behind in the pot. Don't leave noodles sitting in water.

If everything goes according to plan, then sauce, meatballs and noodles should be ready at the same time. If not, have a glass of wine until it is! 

I like mushrooms in my spaghetti but my other half isn't a fun guy, so I sauté some on the side to add to my plate. Others like bell peppers and onions in theirs. If you like a slightly sweeter version of sauce, reverse the amounts of basil and oregano. Do what you want, it's your kitchen and you're the cook. 

Let me know how it goes or what you changed. I'm always interested in variety. Happy cooking!

Spaghetti and Meatballs Recipe

4-5 tomatoes of your choice (or 28-0z can)

1-2 Tbsp Olive Oil

1 Tbsp Garlic, minced or chopped

1-2 Tbsp Italian seasoning

1 Tbsp Oregano

½ Tbsp Basil

Sprinkle or 2 of Garlic Salt

1 14.5 oz can Tomato Sauce

Bottle of Red Wine, 1/3 cup used for cooking

1/3 bag of frozen Italian Meatballs

Spaghetti-amount determined by you

Parmesan cheese, for topping on individual servings

Boil tomatoes long enough to split skins. Let cool, then peel.

Sauté garlic and spices in oil for a couple of minutes on medium heat. Add whole tomatoes and reduce to the desired size.

Add tomato sauce and wine; reduce to low heat and cover for 20-30 minutes.

Cook meatballs and pasta according to packages. Add cooked meatballs to sauce and drain spaghetti.

Serves 4 and takes about an hour to make.