Easy Peasy Marinara Sauce

This simple recipe is vegan, gluten free, sugar free, and all other good things that people think is healthy! You could even make it salt free, but that would probably compromise the taste. But you do you, boo!

so let's get to:

Cooking {without} Class

Anything that requires marinara can use this REALLY EASY recipe. And, I think it's super good! 

You can also double the recipe and freeze some for a future recipe. 

Easy never looked so good and tasted so tasty

Me looking PIST that Jud was taking my picture while I cooked.
I'm gonna hit him with my big ole spoon. 

Ingredients:

1 28 oz Can of Crushed Tomatoes

1 15 oz Can of Diced Tomatoes (This can vary, but I'll cover it, don't worry)

3 tsp Italian Seasoning (or 1 of each: Parsley, Basil, Oregano)

1 tsp of Salt (you don't have to add if you're trying to go for no sodium added)

1/2 tsp Garlic Powder OR sauté 2-3 fresh cloves before adding the tomatoes

1/2 tsp Onion Powder  OR sauté 1/2 fresh onion, minced

A couple of pinches of Red Pepper Flakes depending on your spicy level

This cannot get any easier for a homemade, healthy marinara! 

1. If you want to do it the "Hard Way", mince your onion and garlic. Sauté. 

• I sautéed garlic here. No onion. 

2. Add the tomatoes and spices. Stir together. 

• Let's talk tomatoes: I didn't have crushed or diced tomatoes when I first made this. I did have whole peeled tomatoes and tomato sauce. I "crushed" my whole tomatoes with a spoon in the can and used the tomato sauce. It was perfect. Diced tomatoes would make it chunkier if you're into that.
• The next time I made it, I doubled my recipe to freeze some for later, "crushed" my whole tomatoes with an immersion/wand blender and used the tomato sauce. It was a little watery because of the doubled sauce, so I added a small can of tomato paste. Then it was perfect. 

3. Cook until boiling, then lower the heat and simmer for at least 20 minutes, up to an hour. 

4. Add to whatever you're cooking! 

Bonus picture of my KITTY CAT HOT HAND THINGY
with meatballs in the background. yum. 

Meatballs Parmesan

This is seriously one of the most delicious meals I have ever cooked! The husband already made me make them again (after we had leftovers). I think this will most def become a fave in the LaGrone house. 

It's Time for

Cooking {without} Class! 

For this meal, I used the beautiful recipe from Hugs and Cookies, an easy peasy Marinara Recipe (that I've shared here), and quinoa spaghetti. 

I have comments on quinoa spaghetti. Check them out here. 

WHO'S READY TO GET COOKIN?

(me, me, me!)

Our Ingredients: 

For the ballz (lol I said balls) 

1 1/2 pounds ground beef (85% lean)(or leaner if you'd like)
1 cup bread crumbs
1 cup grated Parmesan cheese
2 eggs
salt to taste
1 Tablespoon milk

For the sauce and such:

Sauce of your choice (approx two 24-oz jars)
OR
Easy Peasy Marinara (which has no added sugar and optional salt, and is still great)

Parmigiano-Reggiano or Mozzarella cheese to top 

(plus other cheese like Romano, Asiago, Parm if you'd like)

For me, I made the marinara sauce first so that it could simmer and get really flavorful while I did my other cooking. Again, that recipe is here.

so beautiful

Next (or first if you're using jar sauce) WE MAKE THE MEATBALLS!

If you've never made meatballs, If feel bad for you son. I got 99 problems, but these balls ain't one. 

Meatballs are really fun. It's like adult playdoh that smells ok and tastes really good once they're cooked. I like getting my hands dirty. I especially loooove when I get ground beef under my fingernails. Not. But everything else about meatballs I truly enjoy! 

So for the meatballs, you'll want to 

1. Add all of your meatball ingredients into a large bowl. Preheat your oven to 375.

2. WASH YOUR HANDS DAMMIT

3. Mix it. Use those clean hands! Go a little crazy, but not too crazy - no one wants meat flying around their kitchen, except for the dogs, of course. 

4. Form into balls! Mine were a little bigger than golf balls.

5. Heat up a little oil in a pan, and brown the balls on at least two sides. They turn into a shape that looks like a deflated volleyball after browning. No biggie. Still Delish. They don't have to cook all the way through...they'll finish cooking in the oven!

brown balls 

6. Put a layer of marinara sauce on the bottom of your baking dish. I used my biggest dish, btw.

7. Add all of your meatballs.

8. Pour the rest of your marinara on top of the meatballs.

OH NO Where'd they go!!??

9. Bake covered for 30 minutes at 375. This is a good time to boil your pasta.
10. Uncover, and re-cover WITH CHEESE. Be generous. The world needs cheese. Put her back in the oven and broil for a few minutes until the cheese is nice and melted like so:

I added some fresh basil to the top to make it pretty.
The basil flavor will also seep into the cheese :) 

You're done!!! Enjoy the deliciousness that is MEATBALLS PARMESAN.

On top of spagheeeeeeeetiiiiii, all covered in cheeeeeeze,
I lost my poor meeeeeeeatballllll when somebody sneeeezed.
(there's more to the song, but you gotta ask for it)

Concise Instructions: Mix together meatball ingredients. Pan fry to brown. Cover the bottom of your baking dish with sauce, then place meatballs, then cover with the rest of your sauce. Bake covered for 30 minutes at 375. Uncover and dress the top with LOADS of cheese. Broil for a couple of minutes, until cheese is melted. Serve with pasta, and ENJOY

Thoughts: I obviously LOVED THIS. Judson loved it. That's really all you need to know -- The world's most judgmental eater LOVES THIS DISH YALL.