Ingredients

The following ingredients have 8 Servings
  • Marinara Sauce:
  • 1 tsp olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup dry red wine
  • 2 28 ounce cans crushed tomatoes
  • 1 1 ounce can diced tomatoes (liquid drained)
  • 1 6 oz can tomato paste
  • 1 6 oz can water (use the tomato paste can)
  • 1 bay leaf
  • 1/2 teaspoon ground fennel seeds
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh oregano
  • 1 teaspoon parsley
  • salt and pepper to taste
  • Italian Meatballs:
  • 2 1/2 pounds lean sirloin
  • 2 cups seasoned Italian bread crumbs
  • 1 cup low-fat milk
  • 1 cup Parmesan cheese
  • 1 pound spaghetti (cooked according to package)
  • 1/2 teaspoons fresh parsley (finely chopped)
  • 2 eggs (lightly beaten)
  • 2 cloves garlic (finely minced)
  • 1 small onion (diced finely)
  • salt and pepper to taste

Instruction

  • Marinara Sauce
  • In a large pan, over medium heat, add olive oil. Add the onions until translucent, about 5 minutes. Add the minced garlic and stir about another minute.
  • Add the red wine and stir for 1-2 minutes.
  • Add in the crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, ground fennel seeds, basil, oregano, parsley, salt, and pepper.
  • Let simmer over low heat while preparing the Italian meatballs.
  • Italian Meatballs
  • In a large bowl, combine the ground beef, Italian seasoned breadcrumbs, milk, Parmesan cheese, beaten eggs, finely minced garlic, finely minced onion, salt, and pepper.
  • Use your hands to form meatballs, around 2 inches each.
  • Add the formed meatball to the Marinara Sauce, cover pot and allow to simmer around 15 minutes.
  • Gently stir the meatballs, being careful not to break any of the meatballs.Continue to simmer, stirring occasionally for another 44-60 minutes, until meatballs are cooked through.
  • Remove bay leaf. Check seasoning.
  • Serve over spaghetti.