Spaghetti & Meatballs with Chunky Veggie Tomato Sauce. Spaghetti is a central dish for Italian dinners. Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical noodle pasta. It is a staple food of traditional Italian cuisine.

No weekly meal plan is complete without a spaghetti night! Look forward to gathering around the table with classic spaghetti recipes—or easy spaghetti recipes, in a pinch. Chicken, Bacon, and Spinach Spaghetti Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters. You can have Spaghetti & Meatballs with Chunky Veggie Tomato Sauce using 24 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Spaghetti & Meatballs with Chunky Veggie Tomato Sauce

1. Prepare 1 of onion.
2. It's 2 cloves of garlic.
3. It's 1 of carrot.
4. Prepare 1 of green bell pepper.
5. You need 1 of small eggplant.
6. You need 2 cans of whole tomatoes (1 can = 400 g).
7. You need 1/2 can of water.
8. Prepare 1 of splash white or red wine (optional).
9. It's 2 tsp of dried oregano.
10. You need 1 tsp of dried thyme.
11. Prepare 1 tsp of fennel seeds.
12. It's to taste of salt & pepper.
13. Prepare 1-2 tsp of sugar, if needed.
14. It's of *******.
15. Prepare of Meatballs:.
16. It's 400 g of ground pork, beef or mix.
17. You need 1 tsp of salt (or use 1-2 tsp shio-koji).
18. Prepare 1 tsp of dry sage.
19. Prepare 1/2 tsp of smoked or regular paprika.
20. Prepare 1/2 tsp of pepper.
21. Prepare of *******.
22. Prepare of Other:.
23. You need 4 of servings pasta.
24. You need of Parmesan & fresh parsley to garnish.

The spaghetti sauce is also perfect for making ahead. It can be refrigerated for up to three days and stored in your freezer for about three months. To cook the best spaghetti we have a few simple tricks: Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for "al-dente.

Spaghetti & Meatballs with Chunky Veggie Tomato Sauce instructions

1. If you have time, prepare the meatball mixture the night before (the salt/shio-koji will help tenderize the meat). If not, mix before you start cooking - Mix all the meatball ingredients in a bowl or tupperware..
2. Finely mince the garlic and onion. Chop the eggplant, carrot, and bell pepper into small cubes..
3. Heat 1 Tbsp olive oil in a sauce pan and saute the garlic and onion until onion is very soft. Add the other vegetables, herbs, and a pinch of salt & pepper. Saute for a couple of minutes..
4. Add the cans of whole tomatoes, a splash of wine (optional) and about 1/2 can water (~150 ml). Bring the sauce to a boil..
5. Turn to medium low and let the sauce simmer for about 15 minutes until it's the thickness you like. Taste and adjust salt and pepper. Add a teaspoon or two of sugar if the tomatoes are too acidic/tart..
6. While the sauce is cooking, get the meatballs ready. Form the meatball mixture into about 16 meatballs..
7. Heat a frying pan with a little bit of oil. Add the meatballs to the pan and fry the first side. (fry in batches depending on the size of your pan. You don't want to crowd them too much).
8. When the first side is browned, flip the meatballs and brown the other sides..
9. Remove from the frying pan when done. The insides will be cooked later in the sauce..
10. Prepare a pot of boiling water for the pasta and toss the pasta in so it's cooking while you finish up the rest of the meatball sauce..
11. When the sauce has been thickened and the pasta is in the pot, add the meatballs into the sauce. Cover with a lid and simmer it on low for about 5 minutes to finish cooking the insides of the meatballs..
12. When the pasta is finished, dish it out onto plates and top with the meatball sauce. Garnish with grated parmesan cheese and a little parsley..

Give spaghetti night a Mexican twist by topping with ground beef cooked with tomatoes, corn, onion, and chili powder. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring. What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell.