SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS ~ 2026 BLOG 365.

SPAGHETTI BOLEGNESE

2 large cans San Marino crushed tomatoes
1 can Contadina tomato sauce
1 1/2 pounds QUALITY ground beef
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
FRESH ground sea salt and black pepper, to taste
1 small white onion, chopped
2 cups homemade chicken broth
2 carrots, diced small
3 tablespoons Classico tomato pesto

Brown the ground beef, onions, carrots and garlic in cast iron skillet.
Mash carrots to a mush.
Add the salt and pepper.
Drain fat.
In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
Add hamburger mix.
Bring to a simmer for several hours stirring frequently.
Pour over prepared pasta and toss well.
Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

MEATBALLS

2 pounds hamburger
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

Beat eggs and soak bread in eggs.
Sprinkle seasonings and cheese over hamburger meat.
By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

NOTE: In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.