Spaghetti and Meatballs

Ingredients

• 0.3 cup torn basil leaves fresh
• 56 ounce tomatoes diced canned
• 1 pound extra-lean ground beef 
• 1 teaspoon garlic and herb seasoning salt-free
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 0.3 cup parmesan grated
• 0.5 teaspoon pepper flakes red crushed
• 4 servings salt and pepper 
• 1 pound pasta like spaghetti 
• 6 ounce tomato paste canned

Equipment

• bowl
• dutch oven

Directions

1. Heat oil in a large stock pot or Dutch oven over medium heat.
2. Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper.
3. Mix well and shape mixture into meatballs (about 16 meatballs).
4. Add meatballs and cook 5 minutes, until golden brown on all sides.
5. Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal.
6. Remove from heat and stir in basil.
7. Serve sauce over spaghetti. Top with Parmesan just before serving.