This starts a four-part series where you'll see how I make Spaghetti with Italian Meatballs. I don't make my own pasta, but I do make the other parts for several reasons. (The main one being that I have a fairly serious soy intolerance which prevents me buying many premade sauces, etc.)

Today, we start by making the...

Spaghetti Sauce

I am lucky to have a club store near us, so I buy my tomato sauce for this project in a large can. Yes, this is 106 oz or 6 lbs, 10 oz. How they came up with that exact amount is anyone's guess!!!

So, I open the can and pour the sauce into a large saucepan.

I played with several recipes until I was happy with this. I don't like my sauce overly spiced - just a hint of everything. Obviously, you can adjust up or down - and add other seasonings if you wish, but this is how I like it...

3 Tablespoons of each:

onion flakes
garlic granules
sea salt
parsley
basil
oregano

I stir everything together and let it warm gently (no more than a simmer) until I'm ready for it.

Now, it is ready for serving with spaghetti and meatballs - or canning first.
I found that this recipe makes about 4 quarts of Italian meatballs with sauce and 4 pints of spaghetti sauce.

Here is my ultra-simple recipe card for you to print out and put in your recipe binder.

Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.

Previous recipes in Lori's Cookbook

(Links are for Steem... For Whaleshares and WeKu, simply place whaleshares.io or main.weku.io where the steempeak.com is.)

Desserts

Peach Cornmeal Cobbler

Note: All photos are mine - Pentax K30.
Crossposted at Steem, Whaleshares, WeKu, Hyperspace

Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
verified author on Goodreads
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blogging on: Steem, Whaleshares, WeKu, Hyperspace