Spaghetti and Meatballs

For the Marinara:

Serves 4

2 cans tomato puree (the good stuff, NOT store brand)
6 garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
sea or kosher salt and freshly ground black pepper

In a saucepan, add the olive oil, garlic and red pepper flakes; sautee over medium heat for 3-4 minutes, until the garlic is fragrant and golden, but not browned. Add the tomato puree and season with salt and pepper. Adjust the heat to low and cook, stirring occasionally for 1 hour. Add the basil, parsley, and oregano and cook for 5 minutes longer and adjust the salt and pepper, if necessary
For the meatballs:
Serves 4

3 garlic cloves, minced
½ onion, diced
1 tablespoon olive oil
1 lb ground chuck (please, not the lean stuff)
1 lb ground pork
1 cup unseasoned bread crumbs
2 eggs
1 teaspoon Italian parsley
sea or kosher salt and freshly ground black pepper

Sautee the onions and garlic in the olive oil until the onions are translucent, about 3-4 minutes. Set them aside and allow them to cool. When cool, put ground meats, bread crumbs, eggs, and Italian parsley in a mixing bowl, add the onion mixture, season with salt and pepper, and mix well by hand until the mixture is smooth.

Using an ice cream scoop for uniform sizing, scoop the meatball mixture into your hand and roll into balls. Place on a baking sheet and bake at 400 degrees for 20-30 minutes.

Serve with your favorite brand of spaghetti, cooked per package instructions.

Make an ass load of both and freeze them for the REALLY bad days.

Recipe credit