Yeah, I posted a similar recipe when I first opened the site, but since there were no pictures, there was a strong lack of interest. This is that recipe, modified slightly.
Minced garlic
- Italian seasoning
- Tomato sauce
- Tomato paste
- Parmagiano-reggiano (you can use any type of Italian grated cheese you like)
- Ground beef
- Frozen meatballs (you can leave these out if you like- I use this big bag I got from BJ’s- Mama Lucia’s I think, and 1/2 oz. size- they’re okay- “they’ll do in a pinch” since my homemade meatballs and sauce take 3-4 hours from start to finish)
- Spaghetti (I had No. 5 on hand, though I vastly prefer No. 8 the best- I don’t suggest angel hair or any smaller pastas for this, it won’t stick right)
- (the other ingredients you see were for sauteed spinach: olive oil and spinach. I need veggies in my diet, though my boyfriend requests none.)
First thing: start the water for the pasta! You should be making the pasta while you’re doing the rest of this.
Brown ground beef in pan with minced garlic; crumble thoroughly. Drain oil but not all of it, a little is good for the taste of the dish.
Add tomato sauce; stir to incorporate; add a couple of good shakes of Italian seasoning. Allow to bubble- avoid splatter, though, tomato sauce just loves to jump out of the pan. Once it’s been bubbling a bit, add tomato paste until it is about the thickness you like; stir until it’s well blended.
Add frozen meatballs- since we’re not huge meat eaters and Craig doesn’t like the frozen meatballs that much, I didn’t add that many- and cover, follow the instructions on how to heat the meatballs. Stir occasionally… when the meatballs seem soft enough, add grated cheese to taste. I usually add a lot (the whole container), but since this was more than thick enough already, I only added half of what we had, and left the container of cheese on the table for us to add more as we pleased.
Enjoy!!! Let me tell you, this was perfect on such a cold night 
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