Jessica’s Really Good Homemade Spaghetti Sauce and Meatballs

I loved making this meal on my dairy-free diet because I always felt so satisfied after eating it. It is delicious! To make it more allergy-friendly, you could substitute rice pasta. Even better, spaghetti squash.

Meatballs: I can’t take credit for my meatballs. I use the meatballs recipe here at Speedbump Kitchen. If you are wheat-free, omit the bread crumbs. Make sure you use lots of oil when you saute the onion.

Spaghetti Sauce:

Ingredients:

– I use a basic jarred pasta sauce as my base.

– onion

– red or green pepper

– 4 shredded carrots

– garlic

– crushed red pepper

-sugar

– olive oil

Instructions:

Saute chopped onion in olive oil. Add chopped peppers after a minute or two. Saute until soft. Add salt and pepper generously along with a few cloves of pressed garlic. Add shredded carrot and cook just until it turns a bright orange color. Add jarred spaghetti sauce and a spoonful of sugar, simmer for 20 minutes, and then season to taste. Add meatballs and spoon over your pasta or spaghetti sauce. Serve with a balsamic-dressed salad!

– meatballs (see above)