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Spaghetti Madness - Hancock

Stick the landing on your next spaghetti night, but try not to make a mess!

The marinara is red,
The angel hair is true.
There is nothing better than
Meatballs with you
 
This is a classic, and Hancock seemed to love it.  Hey, as long as our ‘fridge isn’t outside, we’re good!

Meatball Madness – Hancock

Nothing wrong with landing a heaping mound of meatballs on a plate of spaghetti for Meatball Madness night. 9 out 10 people with crazy flying powers, and "All Heart" agree!
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Cook Time 50 minutes

Ingredients
Method
Notes

Ingredients

  

Quick & Easy Version
  • 1 jar Pasta Sauce
  • 1 box Spaghetti Noodles
  • 1 bag Pre-made meatballs
  • 1 tsp Garlic, minced
  • 2 tsp Italian seasonings
LONGER VERSION
Longer Version Meatballs
  • 1 pound Ground pork
  • 1 pound Ground beef
  • 1/2 cup Bread crumbs
  • Basil, oregano, thyme to taste or use an Italian blend seasoning
  • 2 tbsp Garlic
  • 2 Eggs
  • 1/4 cup Parmesan cheese
  • 1/8-1/4 cup Milk optional if you like drier meatballs
Longer Version Sauce
  • 1 can/tube Tomato paste
  • 5 tbsp Olive oil
  • 3 -5 tbsp Garlic to your taste
  • 2 cup Water or reserved pasta water
  • 1 tbsp sugar if needed to cut acidity

Method

 

Quick & Easy Version
  1. Brown meatballs in a skillet with some olive oil
  2. Add garlic and let cook for 1 min
  3. Add pasta sauce to meatballs. Cover and simmer for 5 -6 mins
  4. Cook spaghetti to desired texture according to box directions. Drain and set pasta in a bowl
  5. Add sauce and meatballs to pasta, OR serve noodles and spoon over sauce and meatballs.
LONGER VERSION
    Longer Version Meatballs
    1. Combine ground pork and ground beef together.
    2. Add breadcrumbs and garlic and incorporate well
    3. Add eggs and knead thoroughly
    4. Add parmesan cheese and mix again
    5. Form into large meatballs by rolling them. Don't make the rolled meatballs too packed or they will take much longer to cook
    6. Add oil to pan and let it heat then add formed meatballs
    7. Simmer covered for 20 minutes, turning meatballs often in the pan. Even browning is what you are looking for.
    Longer Version Sauce
    1. Heat olive oil in a pan and then add the garlic and herbs. Cook on medium heat for 2 minutes. Sauté but don't be careful not to burn.
    2. Add tomato paste to the pan and let it cook until the color is a deeper rich burgundy color. STIR OFTEN! Let simmer for 4 mins.
    3. Add water and stir. Allow the sauce to simmer 3 more minutes.
    4. Taste and add sugar if needed to cut acidity.
    5. Boil pasta according to box directions. Drain and put in a bowl.
    6. Serve the sauce and pasta with generous meatballs.

    Notes

    Homemade pasta sauce is best, but if you grew up on jarred sauce, you may need more sugar.

    The key to making good spaghetti is just take your time. Make the meatballs the night before if you need to. The sauce can also be made ahead and refrigerated for 3 – 4 days When you are ready, you’ll just need the pasta!

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