Spaghetti and Meatballs

by Kevin Smith Author

Spaghetti and meatballs are a family favorite. The combination of a bright, fresh tomato marinara, savory Italian sausage meatballs, and delectable pasta is mouthwatering. Italian grandmothers for generations have created their own “secret” versions and tantalized their families’ taste buds with the results.

Are you hungry just thinking about it?

The good news is that this is a meal you can have any night of the week. With the help of the best frozen meatballs for spaghetti, your favorite bottled pasta sauce, and these hacks, you can create your own “secret” family recipe for this classic dish:

Add Your Own Spices and Seasonings

Adding your own spices and seasonings will change the flavor and character of the sauce.

Basics: Pepper, rosemary, oregano, and thyme and good places to start. Fresh basil at the end to finish the sauce nicely.

Heat: A pinch of red pepper flakes or a dash of cayenne will heat that sauce up nicely. Or be bolder and spice things up with sriracha or harissa.

Smoke: Maybe you’re in the mood for a smokier sauce. If that’s the case, paprika might be the flavor you’re looking for.

Don’t be afraid to experiment and play around until you find combinations you like.

Add Sauteed Veggies

Garlic and onions sauteed in olive oil are a wonderful addition to any jarred pasta sauce. A mirepoix, a fancy French term for finely diced carrots, celery, and onion sauteed in oil or butter also boosts flavor nicely. Mushrooms, peppers, and diced carrots are great additions to any pre-made sauce.

Add Fat

Fat equals flavor, but fat also adds richness as well. Butter, milk, and cream are obvious choices, but cheeses such as ricotta or parmesan are tasty options, too. If you don’t want the dairy, drizzling olive oil into your sauce once it’s cooked does the trick.

Add Technique

There are a handful of techniques that, when used, can enhance the flavors in your sauce. Try the following:

● Deglaze the pan. If you’re caramelizing vegetables or sautéing meat to add to the sauce, deglaze the pan with a bit of stock or wine. This guarantees that all the flavorful bits will make it into your sauce.

● Add a bit of sugar. If the sauce tastes too acidic, a teaspoon or so of sauce will take that edge off and make the tomatoes taste fresher.

● Simmer. Once you’ve added your veggies, spices, and meat to the sauce, let it simmer for a bit. Even as little as 20 minutes will thicken the sauce and strengthen the flavors.

● Add pasta water. Save a bit of pasta water and add it a bit at a time to your sauce. The pasta water has lots of starch in it so it will improve the texture and flavor of the sauce.