Homemade Spaghetti and Meatballs

Who doesn't love spaghetti and meatballs? I mean, come on, there's even a song about it. "On top of spaghetti all covered with cheese, I lost my poor meatball when somebody sneezed." I've played around with trying to make this recipe as simple as possible by using frozen meatballs and jarred sauce. Of course, then it's not homemade. I'm not knocking Prego or Ragu they serve their purpose well. But in this case, the flavor of the homemade sauce and the idea of meatballs swimming in it just doesn't get any better.

Meatballs
1 lb ground chuck
1/4 cup italian style bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp crushed red pepper flakes
1 tsp italian seasoning blend
1 egg

Preheat oven to 300 degrees. In a large bowl, mix all ingredients by hand. Roll  into 1" balls. Heat skillet over medium high heat, drizzle with EVOO (extra virgin olive oil). Fry meatballs until golden brown on all sides. Fry in batches making sure not to crowd the skillet. Transfer to a baking sheet and keep warm in oven.

Homemade Red Sauce

1/2 sweet onion, finely diced

2-3 cloves garlic, minced

1 can (28 oz.) crushed tomatoes

1/2 tsp italian seasoning blend

1 Tbsp brown sugar

1 tsp dried parsley

Splash of red wine (About a 1/4 cup, make sure to use a wine you like. DO NOT use cooking wine.)

Salt and Pepper to taste

Over medium low heat in the skillet that was used for meatballs, saute onions until soft. Add garlic, italian seasoning and wine. Let the wine reduce (almost evaporate). Add crushed tomatoes, brown sugar, parsley, salt and pepper. Let simmer.

In a large pot bring water to a boil. Add pasta and cook to desired doneness. (I cook mine al dente, about 9 minutes.) While past is cooking, transfer meatballs to sauce.

When spaghetti is done, drain and place in serving bowl. Add meatballs and sauce on top of spaghetti. Sprinkle with parmesan cheese and serve family style with salad and garlic toast.