It’s true, cooking from scratch can take more time than opening up a box, can or jar. So is it worth it? Honestly, that’s going to vary from person to person and from situation to situation. I’ve openly admitted that most of the time I like to just quickly boil some pasta, brown some beef, pour in a jar of sauce, add a little of this and that and enjoy what comes of it. Sometimes though, you feel like cooking. You feel like enjoying the beautiful (and tasty) fruits of your labor. Sometimes, spending 2-3 hours cooking to have delicious food ready and waiting in your freezer is worth it. The two recipes that I made today for this spaghetti are definitely “Sunday Afternoon” recipes, not “Week Night Dinner” recipes but the great thing is that next time you need a week night dinner, you can have the real thing instead of something out of a box, jar or can.
Spaghetti and Meatballs
- If reheating your homemade sauce and meatballs, do so together in a medium sauce pan over medium heat (the flavors will infuse this way and be even more delectable!).
- Cook the pasta according to the directions on the package.
- Serve the sauce and meatballs over a pile of pasta and dig in!
NOTE: In my recipe for Marinara, I used 1/2 cup as the serving size. I did this mainly for ease in comparing the price to the jarred sauce that i usually buy (it has a serving size of 1/2 cup). A half cup of sauce would probably be sufficient for 2 oz. of pasta but when you add 4 meatballs to the equation, you definitely need more which is why I used 3/4 cup of sauce per serving for this recipe.
Don’t be deceived by the four smallish meatballs (they are each slightly smaller than a golf ball)… they are extremely filling! While making my recipes today I ate 2 of them (along with a little pasta and sauce) and I was absolutely stuffed. I would say, for a woman, 3 meatballs might even be enough for one serving.
I really am amazed at how inexpensive this was to make from scratch. The serving size for this meal is really large and yet it was only $1.50 per serving. Go to any Italian restaurant and you’ll be paying about 8 times this much.
The quantities of sauce and meatballs used in this post are not the same quantity as each recipe makes (I stated 24 meatballs for the spaghetti while the meatball recipe makes 42, I stated 4.5 cups of sauce while the sauce recipe makes 6 cups). As I mention in the individual sauce and meatball posts, both are large recipes and you can freeze any leftovers. Your other option would be to make half recipes… both are very easily divided by two. I simply used the amount of sauce and meatballs that I thought would be needed for one package of pasta (which is about 6-7 servings).