Aunt Sara's Spagetti & Meatballs

Every pot of spaghetti and meatballs in our family traces back to my Aunt Sara, my mother’s Italian sister, who made it every Sunday without fail. Holidays, birthdays, and any moment worth celebrating came with the smell of her sauce simmering on the stove. It wasn’t just a meal—it was her way of gathering everyone she loved around the table.

One Christmas Eve, after we’d cleaned our plates and gone back for seconds, Aunt Sara handed her recipe to my wife, Patsy. It was her way of passing down a piece of our family. Patsy made that same spaghetti and meatballs for our son, Thomas, and it quickly became one of his favorites. Watching him enjoy it the way I once did felt like a tradition continuing right in front of us

This recipe isn’t just food—it’s memory, heritage, and love served in a bowl. I’m grateful to share it with you, just as it was shared with us.

Instructions for Meatballs

1. Mix all ingredients in a bowl (use your hands).

2. Add water if dry.

3. Roll into meatballs (about ⅓ cup each).

4. Place on a tray.

Cooking Options:

– Cook in sauce for 1 hour on low heat OR

– Freeze and store for later

If freezing place on a cookie sheet and place in the freezer until frozen. After they are frozen place them in freezer bags and take them out to cook as needed.

 

Ingredients

– 1 to 1½ lbs ground meat
– 1 tsp salt
– ½ tsp pepper
– ¾ cup seasoned breadcrumbs
– 3 tbsp Parmesan cheese
– 2 eggs, beaten –
1–2 cloves fresh garlic (minced)
– 1 tbsp onion powder
– ¼–⅓ cup water (if needed)
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Instructions for Sauce

  1. Sauté the aromatics
    Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly, making sure it does not brown.

  2. Build the sauce
    Add the tomato sauce, diced or crushed tomatoes, and tomato paste. Stir well to combine.

  3. Season
    Mix in the brown sugar, basil, oregano, salt, and pepper to taste.

  4. Simmer
    Reduce heat to low and let the sauce simmer gently for about 45 minutes, stirring occasionally to prevent sticking.

  5. Optional: Add meatballs
    If using, add cooked meatballs and continue simmering for at least 1 hour for richer flavor.

Tips

  • Keep the heat low to avoid burning or sticking.
  • Stir occasionally to ensure even cooking.
  • Adjust seasoning to taste—every sauce can be a little different.

   Ingredients

 – 1 (28 oz) can tomato sauce

–  1 (14 oz) can tomato sauce

–  1 (14 oz) can diced or crushed tomatoes

–  1 small can tomato paste

–  ½ cup chopped onion

–  1–2 cloves garlic, crushed

–  2 tablespoons brown sugar

–  ½–1 teaspoon dried basil

–  ½ teaspoon dried oregano

–  1–2 tablespoons olive oil (for sautéing)

–  Salt and pepper, to taste