Spaghetti with Italian Meatballs & Grass-Fed Beef Sauce
Ingredients
- 1 package Teton Waters Ranch 100% Grass-Fed Beef Italian Meatballs
- ½ lb. Teton Waters Ranch 100% Grass-Fed Ground Beef
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 teaspoon sugar or honey optional
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley or basil
For Serving
- 12 oz spaghetti or your favorite pasta
- Freshly grated Parmesan cheese
Instructions
- Heat a skillet over medium heat and cook the Italian meatballs according to package directions until heated through and lightly browned. Set aside.
- In a large saucepan or Dutch oven, cook the ground beef over medium heat for about 5–6 minutes, breaking it apart with a spoon until browned. Drain excess fat if necessary.
- Add olive oil to the pot along with diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes, sugar (if using), salt, and pepper. Stir to combine.
- Add the cooked meatballs to the sauce. Reduce heat and simmer gently for 20 minutes so the flavors meld together.
- Meanwhile, cook spaghetti according to package directions. Drain.
- Spoon the sauce and meatballs over pasta and finish with fresh herbs and grated Parmesan cheese.
- Tip: Serve with warm garlic bread and a simple green salad for a classic Italian-style family dinner.
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