spaghetti marinara

Grain-free Meatballs + Marinara Sauce recipe is a healthy, quick and easy meal idea that's perfect for a family dinner on a busy weeknight.

Grain-free Meatballs + Marinara Sauce Recipe

sirloin

pork

eggs (, beaten)

Pecorino Romano or Parmesan cheese

garlic (, minced)

basil

oregano

salt and pepper

olive oil

14.5 ounce can fire roasted diced tomatoes (, undrained)

tomatoes (, undrained)

onion (, finely chopped)

Place all ingredients in large bowl, mix well, and shape into desired ball size.

Put the olive oil in a heavy bottomed pan and heat over medium heat. When the pan is heated, put in the meatballs, leaving a little space in-between each, and brown on all sides. Remove and set aside.

FOR THE MEATBALLS:

Using the same pan, leave about 1 tablespoon of meatball drippings, and saute onion over medium low heat until soft.

Add the garlic and cook for another minute.

Add both cans of tomatoes, with their liquid, and bring to a boil. Reduce heat and simmer uncovered for about an hour, stirring occasionally.

Mix in the basil and add salt and pepper to taste. Add the meatballs to the sauce and heat through.&nbsp; Serve over pasta, sauteed cabbage, zucchini noodles, etc.

FOR THE MARINARA SAUCE:

This spaghetti marinara recipe is easy and delicious. With just a few simple ingredients, you can have a healthy, hearty meal that is packed with flavor. This dish is perfect for a weeknight dinner or a casual lunch with friends.

Spaghetti marinara recipe

2¾ lbs San Maranzo plum tomatoes

1½ Onions (finely chopped)

Cloves of garlic

½ tsp Red pepper flakes

tbsp Olive oil

oz Spaghetti

basil leaves (optional to garnish)

Parmesan cheese (optional

If you are making your own marinara sauce, you&#39;ll need to do that first. In a medium saucepan or Dutch oven, add your San Marzano tomatoes, then add onions and garlic.

Now add dried oregano, red pepper flakes, olive oil, and then stir to combine thoroughly. Bring the pan to a simmer over medium heat, then lower the heat, stir, and then leave to simmer for approximately 45 minutes

Using the cooking instructions on your spaghetti packet, bring a large pan of salted water to a boil and then immerse the spaghetti into it. Stir to ensure the spaghetti doesn&#39;t stick together. When the spaghetti is cooked, transfer it to the cooked marinara sauce, if you get a little pasta water in the sauce then that&#39;s fine. Toss the spaghetti into the marinara sauce and ensure that it is fully coated. Serve in bowls, with a garnish of fresh basil leaves or a sprinkling of vegetarian or vegan Parmesan cheese

Perfect pasta - enjoy!

A gazillion thanks for this. An "Italian sauce" -I've attempted many times, but never as detailed or for as long as your recipe.  Your recipe is perfect. 
I substitute red chili flakes instead of red pepper, and sometimes use one fresh birdseye chili diced instead. 

For the low FODMAP version I infuse the oil with the garlic and onion and remove before they brown.

This Spaghetti Marinara with Poached Eggs uses simple ingredients to make a deliciously comforting meal from scratch that comes together in just 20 minutes.

Spaghetti Marinara with Poached Eggs

garlic cloves,

(14 ounce) cans fire roasted diced tomatoes, undrained

chicken broth*

red wine

salt

whole wheat spaghetti

eggs

pepper

Make the sauce

Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute &#8211; don&#8217;t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.

Make the spaghetti

Bring a large pot of water to boil and cook the spaghetti according to package directions. Drain and toss with a little olive oil; set aside. When the noodles are done, transfer the simmered sauce to a blender and puree you achieve your desired smoothness. Return the sauce to the pot and add the spaghetti. Toss and cover to keep warm.

Poach the eggs

Bring a pot of water to boil and place a few metal rims from mason jars in the bottom of the pot &#8211; these will act as handy little egg holders. When the water starts boiling, turn the heat off. Quickly (before the water cools off too much) crack individual eggs into a small bowl and pour directly into the metal rim in the boiling water. Repeat for all the eggs. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft). Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.

Really well done Lindsay i really like your recipes each time i visit your website :)

For some reason, the eggs came out hard after just 5 minutes. Ideas why?

(I did not take the pot off the burner once I turned it off; maybe that was the step I missed.)

I’m  trying this again tomorrow because I have a serving  of spaghetti with sauce and 1 serving of roasted Brussels crying out to be eaten.

Loooove the idea of poached eggs on pasta. I'm all about fried eggs served on top of a dinner entree -- on top of a quinoa mixed with veggies is my favorite (or the classic bibimbap Korean rice dish) but I have yet to try poached eggs with pasta! 
Must admit my poached eggs need a bit of practice -- taste wise they're fine, but they're definitely not photography ready yet!

Aw, yisssss .... slip a poached egg on top of pretty much ANYTHING and I'm in  :)

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Spaghetti marinara recipe

Spaghetti Marinara with Poached Egg...

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