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1
Place the Basic Red Sauce in a large pot.
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2
Bring to a simmer over medium-high heat, stirring occasionally.
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3
Place all the remaining meatball ingredients in a large mixing bowl.
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4
Stir well with a wooden spoon to combine.
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5
Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them.
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6
Place meatballs on a plate as they are formed.
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7
(Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!)
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8
When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon.
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9
Be careful bubbling sauce splatters!
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10
Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring.
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11
Stir the meatballs into the sauce when they rise to the top.
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12
Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.
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13
Remove from the heat, and serve immediately over cooked spaghetti.
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14
For the Spaghetti: Bring a large pot of water to a rolling boil over high heat.
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15
Add the salt, olive oil and spaghetti.
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Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together.
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17
Drain the spaghetti in a colander set in a sink, pouring away from you.
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Toss in the pot with the sauce and meatballs and serve immediately.
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19
2 tablespoons olive oil
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20
1 1/2 cups chopped yellow onions (1 medium yellow onion)
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1 teaspoon minced garlic (2 cloves garlic)
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1/2 teaspoon kosher salt
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23
1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/8 teaspoon ground black pepper
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26
2 (28-ounce) cans whole peeled tomatoes
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27
2 (15-ounce) cans tomato sauce
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28
3 tablespoons tomato paste
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29
2 cups water
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30
1 teaspoon sugar
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31
Heat the olive oil in a 5-quart pot over medium heat.
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32
Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes.
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33
Place the tomatoes in a large bowl and squeeze to break into small pieces.
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34
Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well.
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35
Bring to a simmer over medium-high heat.
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36
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.
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37
Remove from the heat, and use as needed.
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38
You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
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39
Baby Bam Seasoning:
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40
3 tablespoons paprika
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41
2 tablespoons salt
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42
2 tablespoons dried parsley
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43
2 teaspoons onion powder
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44
2 teaspoons garlic powder
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45
1 teaspoon ground black pepper
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46
1 teaspoon dried oregano
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47
1 teaspoon dried basil
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48
1 teaspoon dried thyme
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49
1/2 teaspoon celery salt
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50
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
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51
Store in an airtight container for up to 3 months.
