Photo source: Martha Stewart
"Our spaghetti and meatballs recipe makes preparing this classic dish easier than ever. While a pot of water is coming to a boil, combine Parmesan, garlic, breadcrumbs, and an egg with ground beef and mix it gently until well combined. After forming the mixture into balls, you’ll brown them in a pot with a little oil, then add a whole can of crushed tomatoes—no laborious homemade sauce here. Let it simmer while the spaghetti cooks, then combine everything for a hearty, and delicious dinner in under 45 minutes. It doesn’t get easier than that!" Comment from Martha Stewart.com
I am going to give the sauce a try because it is my belief that using straight up tomato kind of sauce comes out bitter if not cooked for at least an hour or two with the addition of a teaspoon of sugar. The other thing is that my nana used tomato paste that she would "fry" in the sofrito. The amount depended on how much sauce to be made. Small batch would be a tablespoon. Just my opinion!
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