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Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, spaghetti & meatballs with chunky veggie tomato sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. Spaghetti is a central dish for Italian dinners.

Spaghetti & Meatballs with Chunky Veggie Tomato Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Spaghetti & Meatballs with Chunky Veggie Tomato Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have spaghetti & meatballs with chunky veggie tomato sauce using 24 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Spaghetti & Meatballs with Chunky Veggie Tomato Sauce:

1. Prepare 1 onion
2. Prepare 2 cloves garlic
3. Prepare 1 carrot
4. Take 1 green bell pepper
5. Make ready 1 small eggplant
6. Get 2 cans whole tomatoes (1 can = 400 g)
7. Take 1/2 can water
8. Make ready 1 splash white or red wine (optional)
9. Get 2 tsp dried oregano
10. Take 1 tsp dried thyme
11. Get 1 tsp fennel seeds
12. Get to taste salt & pepper
13. Take 1-2 tsp sugar, if needed
14. Prepare *******
15. Get Meatballs:
16. Prepare 400 g ground pork, beef or mix
17. Prepare 1 tsp salt (or use 1-2 tsp shio-koji)
18. Make ready 1 tsp dry sage
19. Make ready 1/2 tsp smoked or regular paprika
20. Make ready 1/2 tsp pepper
21. Prepare *******
22. Prepare Other:
23. Take 4 servings pasta
24. Get Parmesan & fresh parsley to garnish

Rich and meaty spaghetti sauce is surprisingly easy to make, and ready in just over an hour. Serve over any variety of hot cooked pasta. No weekly meal plan is complete without a spaghetti night! Look forward to gathering around the table with classic spaghetti recipes—or easy spaghetti recipes, in a pinch.

Steps to make Spaghetti & Meatballs with Chunky Veggie Tomato Sauce:

1. If you have time, prepare the meatball mixture the night before (the salt/shio-koji will help tenderize the meat). If not, mix before you start cooking - Mix all the meatball ingredients in a bowl or tupperware.
2. Finely mince the garlic and onion. Chop the eggplant, carrot, and bell pepper into small cubes.
3. Heat 1 Tbsp olive oil in a sauce pan and saute the garlic and onion until onion is very soft. Add the other vegetables, herbs, and a pinch of salt & pepper. Saute for a couple of minutes.
4. Add the cans of whole tomatoes, a splash of wine (optional) and about 1/2 can water (~150 ml). Bring the sauce to a boil.
5. Turn to medium low and let the sauce simmer for about 15 minutes until it's the thickness you like. Taste and adjust salt and pepper. Add a teaspoon or two of sugar if the tomatoes are too acidic/tart.
6. While the sauce is cooking, get the meatballs ready. Form the meatball mixture into about 16 meatballs.
7. Heat a frying pan with a little bit of oil. Add the meatballs to the pan and fry the first side. (fry in batches depending on the size of your pan. You don't want to crowd them too much)
8. When the first side is browned, flip the meatballs and brown the other sides.
9. Remove from the frying pan when done. The insides will be cooked later in the sauce.
10. Prepare a pot of boiling water for the pasta and toss the pasta in so it's cooking while you finish up the rest of the meatball sauce.
11. When the sauce has been thickened and the pasta is in the pot, add the meatballs into the sauce. Cover with a lid and simmer it on low for about 5 minutes to finish cooking the insides of the meatballs.
12. When the pasta is finished, dish it out onto plates and top with the meatball sauce. Garnish with grated parmesan cheese and a little parsley.

It can be refrigerated for up to three days and stored in your freezer for about three months. To cook the best spaghetti we have a few simple tricks: Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for "al-dente. In a large pot of boiling salted water, cook spaghetti according to package instructions. As late summer spins warmly towards shorter days, the best of the most bountiful season's produce pours into markets.

So that’s going to wrap it up with this exceptional food spaghetti & meatballs with chunky veggie tomato sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!