Spaghetti and Meatballs

Spaghetti with homemade italian sauce and homemade meatballsBefore I begin, I am really curious if you are already making homemade sauce and meatballs, how are you doing yours? Please feel free to comment below.

There are a couple of dishes my wife makes, and one of them is spaghetti and meatballs. Don’t get me wrong, but if you know me, when I eat something, I often think of two things; how can I make it better, and how can I make it cheaper. Also don’t get the wrong message here that I don’t like my wife’s cooking, because I do, and I do love it when she decides to cook for me. I will admit though that my wife uses sauce out of a jar, and a standard ground beef meatball. It was time to change this, and make an even more delicious meatball, along with a killer rustic sauce.

Keep in mind that I cook my sauce for at least 12 hours. There is just something about it. I have tried a 2, 4, and 6 hour sauce, and as they ok, there is something magical happens to the 12 hour sauce. The color, the texture, the smell. Oh my, lets get started.


  • 2 cans of your favorite canned tomatoes; if whole, crush them with your hands
  • 7 cloves garlic, minced
  • 1 medium red onion, diced
  • 1 carrot, diced
  • salt
  • pepper
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp sugar
  • 1/2 cup good red wine (something you would drink)
  • 1 cup of beef stock
  • 2 tbsp olive oil
  • 2 links, Ground Italian sausage, casing removed (optional)

Begin by warming the olive oil. Toss in your garlic, carrot, and onion. Cook down for nearly 6 minutes before adding in the tomatoes. Add in your basil, oregano, sugar, and wine. Salt and pepper (you will do this later as well to taste), then add your beef stock. If you are using sausage, add it now. Bring to a boil, then reduce the heat to low, cover, and walk away.

Here is the hard part on the sauce. You will simply want to go over to the pot and taste it.  You will, and that is ok. It is good to taste often because you might want to flavor it a bit more with some salt, pepper, heck, maybe even some chili flakes, or a pinch of cinnamon. But, if you can, let it cook. The red turns into this killer brownish red color, it is amazing.

Ok, so lets say you can’t take it much longer, and you waited long enough, and the sauce has cooked for nearly 12 hours, and you are just ready to get into this thing. That is the time to make the meatballs, or as I say ‘Make a da meatball’.

Meatball Ingredients:

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 cups grated parmesan cheese
  • 2 egg yolks; 1 egg white, 2 yolks
  • 1/4 homemade breadcrumbs, or store bought
  • 1 tbsp basil
  • salt
  • pepper

Take off your rings. Add everything to a large bowl, and get your hands mixing. Once you have thoroughly mixed everything, begin making your balls. This is the cool thing because you can size them as you want. I actually make them a bit larger than a golf ball. Once you have everything ready, heat about 4 tbsp of oil to a large skillet. Once the oil is heated, add in your meat balls, and begin to brown, and brown all sides if possible. Once browned, use a slotted spoon and migrate them over to the sauce. Let them cook in the sauce for about an hour. Trust me, just trust me, it is so good.

You know what to do now. Have a glass of wine and celebrate. You should, because you just created a really killer sauce, and some really amazing meatballs. The easy part is cooking your pasta to al dente. Once your pasta is done, plate it, ladle in your sauce and add a meatball or two and top with grated parmesan cheese. Repeat. Just kidding. But you will want to come back for more.

This makes for great leftovers as well. If you decide to not go the pasta route, get yourself a nice bun, add the meatballs and sauce,  and top with some mozzarella or parmesan cheese.

Whatever the case, enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

8 thoughts to “Spaghetti and Meatballs”

  1. Dax: I have never made spaghetti with meatballs but your recipe really makes me want to do so. I think I might try it this weekend. And 12 hour sauce! I love this. Thank you.

  2. HI Dax,

    Wow, who knew you were such a chef. I followed the cooking link from Facebook because I noticed you always write something about food on your wall. Your blog is awesome. I downloaded several recipes and can’t wait to try them. If you ever have any leftovers….remember I live in your neighborhood:}

  3. Googling and the photos drew me in…I’m gonna make this this weekend. Have one quick question, when you say 2 cans of canned tomatoes, are we talking 14.5 oz can or the larger ones?

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