For this batch, I had plenty of help in the kitchen so I made the sauce while R took care of the meatballs. If you’re doing it alone, start the sauce and let it simmer while you move on to the meat.
- Diced Tomatoes, 2 large cans
- Whole Tomatoes, 1 large can
- 6-7 Garlic Cloves, minced
- 1-2 Tablespoons Fresh Rosemary, minced
- Crushed Red Pepper
- Dry Red Wine
- Beef Bouillon
- Fresh Basil Leaves
Cover the bottom of a large saute pan with olive oil. Heat over medium to medium-low heat.
Add minced garlic and rosemary and stir well. Don’t let it brown.
Add all the tomatoes and their juices. Sprinkle in crushed red pepper. Simmer over medium-low heat for 15 to 20 minutes, crushing the whole tomatoes with the back of your spoon.
Stir in a cup of wine and simmer for another 15-20 minutes.
Add 2 or 3 teaspoons beef bouillon and stir well. Simmer for another 15 to 20 minutes.
Add torn basil leaves.
In the meantime, boil and drain spaghetti. Tonight, cooking for 12, we used two pounds.
Add the pasta to the sauce and stir gently for a few minutes, just until it’s well mixed.
Dump it into a large serving bowl.
And serve with meatballs, fresh Parmesan and a loaf of Italian bread.