I know it's Taco Tuesday, but Italian sounded so much better to the girls, when I gave them their choice! Good thick spaghetti pasta, home-made sauce and monster meatballs. Fresh shred of mozzarella plus Parm. Fresh artisan bread from the bakery, and a toddy. Aaarrgh!!!

Looks great. I've been thinking about spaghetti for a week, guess it's about time to cook.

Looks GREAT!

Hells yes!! Don’t eat much pasta but that looks nom nom.

My grandmother Jessie used to make the best big meat balls, so all over that

That sauce really looks good! Any secret ingredients?

Save me a bowl please.

The meatballs are just a 50/50 mix of beef and pork. Egg, breadcrumbs, Italian seasoning, S&P. The marinara is home-made from fresh tomatoes this Fall. Our friends are big into gardening and canning everything in the world, and she gives us all the leftover veggies. Tomatoes are only around for about two months here. Wife loves to take a weekend and we make all our soups and sauces, then freeze in containers. This comes out pretty good for us.

Fresh Tomato Marinara
Ingredients:
3 Tbsp EVOO
1/2 onion, chopped
8-10 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
1/2 cup red wine (preferably dry, if sweet, then adjust honey/balsamic glaze)
1 tablespoon honey (optional, if you use Balsamic glaze)
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/4 teaspoon crushed red pepper flakes
2 teaspoons balsamic vinegar glaze, or more to taste

Directions:
Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened, about 5 minutes
Add tomatoes, garlic, and bay leaf, on medium heat.
Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Mash tomato mixture.
 Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture
Bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Stir balsamic vinegar glaze into the sauce, to taste.

Looks amazing!!!

That looks yummy. Thanks for sharing the recipe