Spaghetti and Meatballs

We've basically gone through our leftovers from Christmas by now. We were ready for something different for dinner tonight so Spaghetti and Meatballs it was! I've leaned toward making a Bolognese style sauce lately because it readily appeals to kiddie palates.

Spaghetti and Meatballs

2 T. extra virgin olive oil

1 small onion, chopped

3 garlic cloves, minced

1 can (28 oz.) tomato puree*

1 can (6 oz.) tomato paste*

2 T. brown sugar

1/2 c. chicken broth

1 c. milk

1/4 t. nutmeg

1/4 c. red wine

1 T. Penzey's Spices Pasta Sprinkle

1 pkg. (20 oz. or so) pre-made frozen meatballs

*Substitution: 1 jar of store bought spagetti sauce.

In a dutch oven (I use Le Creuset) over medium heat, add the olive oil and heat for a minute. Add the onion and garlic and saute for 5 minutes until lightly brown. Next add the tomato puree, tomato paste, brown sugar and chicken broth. Heat for a few minutes, stirring gently. Follow with the milk, nutmeg, red wine (I used Merlot tonight) and Penzey's Spices Pasta Sprinkle, stir well. Finally, add the meatballs and heat over low-to-medium heat for 20-25 minutes, stirring occasionally. Serve over hot thin spaghetti (my boys' favorite).

Quick Cheesy Garlic Bread

1 small loaf of Italian bread, sliced in half length-wise

mayonnaise

spreadable butter

garlic powder

grated Parmesan/Romano cheese mix

Penzey's Spices Old World Seasoning

Spread a layer of mayonnaise and spreadable butter onto each length of Italian bread; score the bread into smaller pieces for easy tearing. Generously dust the bread with garlic powder and grated Parmesan/Romano cheese mix and sprinkle a bit of Penzey's Spices Old World Seasoning. Bake in a 350F oven for 10-12 minutes until lightly golden brown.

We served a Caesar salad with dinner using torn hearts of Romaine lettuce, Naturally Fresh Caesar Dressing and a sprinkling of grated Parmesan/Romano cheese mix and croutons. Finish with freshly ground black pepper to taste.