Do you ever feel like, when you are working away, that you are just going to topple over onto your desk in a heap, asleep so fast that as your head makes contact a dribble of spittle has already appeared? That is how the last month to month and a half has been for me. We’ve had major construction going on in the 2nd most important area of our house, the family room. This was due to a large flood on Christmas morning (Yeah! Merry Christmas!!). So we’ve been dealing with that, in a small part, since then. But when the construction finally started, well, it’s just been tiresome. While our general contractor has been amazing at keeping everyone on schedule, I’m just over it, you know. I’m ready to have that room opened to the rest of the house again. I’m ready to have a laundry room again (something I’d never in my life thought I’d be excited about, a new laundry room). I’m ready to have that 3rd bath available downstairs, as opposed to a 5 and 6 year old trying to race upstairs to pee when they’ve been outside playing with ladybugs and refused to “listen to their bodies”. And at the tail end of this endeavor has been . . . dun, dun, dun . . . daylight savings. “Come everyone, let’s Spring Forward!” I can clearly hear a very cheery Mother Nature shouting. I want to shout back, not so cheerily, “Let’s all put our freakin’ happy faces on as our internal clocks get all screwed up!” Sorry, I’m a grump today. This is the perfect dinner for a grump to make. It comes together quickly and painlessly. And none of it would have been possible without my little sous chef!
8 oz spaghetti
1 Tbs olive oil (go easy on olive oil because the sausage will have plenty of oil when cooked)
1 small onion, diced
3 cloves garlic, minced
1 Tbs Italian Seasoning (or any favorite herb, oregano, thyme, etc.)
Salt and pepper to taste
1 cup beef broth (can sub with chicken)
2 cups pureed tomato
1 lb sausage meat (you can buy sausage links and remove the casings, luckily I found a package of bulk sausage meat prepared by the butcher)
1 bunch fresh basil (optional, I didn’t have on hand so I omitted)
Bring a large pot of water to boil for spaghetti. While spaghetti cooks, prepare sauce.
Add 1 Tbs olive oil to large pan heated over medium-high. When oil is hot, add onions and garlic, stirring to coat. Add Italian seasoning. Stir in salt to taste. Cook for 8 to 10 minutes, or until the onions begin to soften. While onions cook, use sausage meat and form small balls.
Add stock, scraping up any bits from bottom of pan. Add tomato puree and bring to a boil. Reduce heat and simmer for about 5 minutes. Add meatballs into tomato sauce and simmer until fully cooked, about 10 – 12 additional minutes.
Serve over spaghetti and top with fresh grated Parmesan and a handful of torn basil. Serve with hot crusty bread.
Wine Pairing Suggestions:
Cooking time: About 40 minutes
*Original Serves-4 Recipe