Spaghetti on Wednesday must be a “thing” in the South. Growing up, I remember my mom cooking spaghetti and meat sauce Wednesdays(not every Wednesday). At Lincoln Elementary School, we had spaghetti on Wednesday (Friday was fish). As a teenager I worked at Shoney’s restaurant and they also featured spaghetti specials on Wednesday.
Although I don’t necessarily follow that tradition, I am sharing a recipe for homemade sauce today. Believe it or not, homemade sauce is simple and quick. This sauce can be used for other dishes, such as lasagna or even pizza sauce. Even better, you can make my delicious meatballs and enjoy that Wednesday tradition of meatballs and spaghetti!
Fresh Marinara Sauce for Meatballs & Spaghetti
Makes 4 cups
2 cans (15 ounce) diced tomatoes
1 can(8 ounce) tomato sauce
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 recipe meatballs, cooked(do not follow steps for gravy in the recipe)
4 cups cooked pasta, I use linguini
Parmesan Cheese, grated
In a heavy sauce pan, heat olive oil and butter, on medium heat until butter is melted. Add onion and garlic, stirring occasionally until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and red pepper. When mixture comes to a boil, reduce heat to low and simmer uncovered for 35-40 minutes, until sauce is thickened. Add meatballs and cooked pasta, stirring to coat. Serve topped with Parmesan cheese.