Homemade SpaghettiOs

I love creating homemade versions of old school kid food. SpaghettiOs is one of those dishes that fascinated me when I was growing up. Despite numerous pleas, I could not understand why my mom refused to buy it. Meals in our house were almost exclusively homemade. Like most kids, I just couldn't fathom what my mom had against this little can of pasta, so cheerfully advertised on t.v. complete with a snappy jingle.

It wasn't until I was babysitting at a neighbor's house that I discovered the horrible truth. Telling me I could eat anything from their pantry, I was delighted to see, sitting on a pantry shelf, a can of SpaghettiOs. Hah! Finally, I would enjoy the adorable tiny ringed pasta and mini meatballs. Dumping the contents into a saucepan with a plop and seeing the congealed blob of "pasta" should have been my first clue. Tasting the slimy overcooked macaroni covered in what can only be described as the sweetest, most disgusting ketchup I had ever tasted made me realize that once again, mom knew best. 

Below is my version of this well known dish. Much improved and more delicious, I think. 

You be the judge.

These simple ingredients can almost always be found on hand in my kitchen.
Which makes this an easy weeknight meal.

Mincing the garlic with your salt brings out the oil in the garlic and helps it to stay on board while chopping.

For this recipe's it's important the meatballs are petite.
Using a small scoop will keep all your meatballs a uniform size, which ensures even cooking.

I love these tiny pasta rings and try to always keep a stash of them in my pantry.

Here's my recipe:

Homemade SpaghettiOs

serves 4-6

Ingredients:

For the meatballs:

1 lb ground beef (you can use a combination of pork and beef)

1 egg

1/4c grated parmesan cheese

1 tbl dried oregano

1 clove of garlic, minced 

1/4c breadcrumbs 

1 tsp salt 

1/4 tsp pepper 

For the sauce:

1 stick of butter (8tbl)

2 cloves of garlic, minced

1 small onion, chopped

1 6oz can, tomato paste

1 28oz can, crushed tomatoes

1 tbl salt, or more to taste

3 tsp sugar

1/2 tsp pepper, or more to taste

1 box aneletti pasta, I like Ronzoni

additional grated parmesan cheese, for serving

Directions:

Make the meatballs:

1. Combine all the ingredients in a large bowl. I like to use my hands, but feel free to use a large spoon or whatever works for you.

2. Line a flat pan, or baking sheet with wax paper.

3. Using a small scoop or teaspoon, make small meatballs from the beef mixture and place on the wax paper. 

4. Cover with plastic wrap and refrigerate while you make the sauce. 

*These can be made up to a day ahead and refrigerated.

Make the sauce:

1. Over medium heat, melt 2 tbl of butter in a large saucepan.

2. Add onions and garlic. Sauté  until soft and translucent, about 5 minutes, stirring frequently so the garlic doesn't burn.

3. Add the tomato paste. Stir to combine. Cook for another minute or so.

4. Add the rest of the butter, crushed tomatoes, salt, sugar and pepper.

5. Bring to a simmer and cook for about 5 minutes to thicken and blend the flavors.

6. Carefully add the chilled meatballs to the sauce, gently stirring to coat completely.

7. Bring the sauce back up to a boil. Lower the flame and simmer for 10-15 minutes to be sure the meatballs are cooked through. Stir occasionally to prevent the meatballs sticking to the bottom of the pot. Taste and adjust the seasonings to your liking.

8. While the sauce is cooking, fill another large pot with water, cover and place on the stove over high heat. 

9. Once the water reaches a rolling boil, add about a tbl of salt and all the pasta. 

Stir immediately to avoid the pasta sticking together.

10. Boil the pasta for 8min or follow the directions for timing on your package. I like my pasta to be cooked al dente' but you should cook it to your preference.

11. Drain the pasta, tumble it into a large serving bowl and add enough sauce to coat. Toss.

12. Add the meatballs, more sauce and a good sprinkling of grated cheese.

Enjoy!