Friday, January 22, 2010

To blog or not to blog...

My son had requested spaghetti and meatballs a couple days ago. I wanted to make a sauce that was more about a fresh tomato taste than the regular jarred stuff so I used organic heirloom tomatoes as well as canned whole tomatoes. I keep a bag of cooked meatballs in the freezer for nights like tonight when I don't feel like making them from scratch.

The jury is still out on tonight's dinner (me being the jury). My family enjoyed it but I felt as if it still needed some tweaking. It was pretty good but not outstanding. I wasn't sure if it was "blog-worthy". Then I reminded myself that I wasn't putting these recipes together for a cookbook, that this a blog about my food escapades, a journal. The trials and tribulations of my cooking; the good, the bad, the ugly. Here is what I made for dinner tonight.

Spaghetti & Meatballs

3 tbsp olive oil
1 small onion, chopped fine
2 tbsp minced garlic
1 tsp sugar
28 oz can of whole tomatoes; pulse in the food processor until almost smooth, some small chunks left
10 large fresh basil leaves
8 oz (1/2 lb) organic heirloom tomatoes (or just really good organic tomatoes); clean and trim; puree with the basil leaves in the food processor until smooth
3 tbsp tomato paste
1 lb spaghetti
Frozen cooked meatballs (however many you want)
Salt & pepper

Heat the oil in a large pan over medium heat. Add the onions and 1 teaspoon of salt, saute for 5 minutes. Add the garlic, cook for 1 minute more. Add the canned tomatoes, heirloom and basil puree, tomato paste and sugar. Turn down heat for a low simmer, cook for 20 minutes, stirring occasionally.

While it all cooks, start a large pot of water boiling for the pasta. Cook spaghetti according to package directions for al dente.

Defrost and heat up the meatballs in the microwave according to package directions. When the sauce is almost done, add the meatballs and stir them around to coat. Add salt and pepper to taste.

Drain the spaghetti but reserve a cup of the pasta water in a small bowl.

Toss the spaghetti, meatballs and sauce all together. Add some of the reserve pasta water (small amount at a time) if it seems too dry.

Serve immediately with shredded parmesan on the side.

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