Easy Spaghetti and Meatballs (Inspired by Becki's Whole Life)

1.5 pounds lean ground beef

1 egg

1/3 cup onion minced

2 garlic cloves minced

1 teaspoon dried Italian herbs or a handful of fresh basil, oregano, parsley finely chopped

1/2 cup panko 

1/2 teaspoon salt

1/8 teaspoon pepper

You can also add some grated Parmesan if you would like some more flavor.

Gently combine all ingredients and shape into meatballs. Cook on the stove top in a little bit of olive oil until browned on all sides. Drain some of the fat and remove meatballs from the Dutch oven to a plate.

1/2 cup chopped onion 

1/2 cup red wine

Cook the onion in the fat that remains in the Dutch oven until translucent. Add the red wine and reduce by almost half.

28 ounce can of good whole peeled tomatoes

14 ounce of diced tomatoes 

1 can tomato paste

3 garlic cloves minced

Salt, pepper, dried or fresh herbs and sugar to taste.

Add the remaining ingredients to the onion/wine mixture adding only half of the paste at first. Break up the whole tomatoes with a potato masher. As the spaghetti cooks down add more of the paste to your own preference. Add the meatballs back in. Let this simmer ideally one hour (longer is good), but if you have less time, that is fine, too. Serve over hot noodles, if you like Parmesan you can grate some over the top of the spaghetti. If you like more sauce than this you can also add another can of sauce or some more diced tomatoes. If you want your sauce less chunky you process in a blender.