Grandma Rose's Spaghetti and Meatballs

3hr 14min prep 37min cook 2hr 37min  | 

We can’t all be Italian, but this family recipe will make you feel like you inherited an Italian grandmother who just stopped by to put dinner on the table.

Ingredients

  • Fresh Basil (1/3 Cup)

  • Fresh Parsley (1/2 Cup)

  • Garlic (7 Cloves)

  • Ground Beef (1 Pound)

  • Ground Pork (3/4 Pound)

  • Parmesan Cheese, Grated (3/4 Cup)

  • Butter, Unsalted (2 Tablespoons)

  • Eggs, Large (2)

  • Whole Milk (1 Cup)

  • White Bread (1 1/2 Slices)

  • Spaghetti (1 Pound)

  • Blackberry Jam (1/3 Cup)

  • Strained Tomatoes, Canned (2 (13 1/4 Ounces each))

  • Tomato Paste Concentrate (1/4 Cup)

  • Tomato Sauce (3 Cups)

  • Puff Pastry Sheets, Frozen (1)

  • Black Pepper (1/4 Teaspoon)

  • Cayenne Pepper (1/8 Teaspoon)

  • Dried Bay Leaves (1)

  • Flour (1 Tablespoon)

  • Ground Cinnamon (1 1/2 Teaspoons)

  • Kosher Salt (1 Teaspoon)

  • Sugar (5 Tablespoons)

  • Extra Virgin Olive Oil (1/2 Cup, 2 Tablespoons)

  • Water (1 Cup, 1 Tablespoon)

Equipment

  • Parchment Paper

  • Microwave

  • Oven

  • Stove Top

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Microwave-Safe Bowl, Small

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Pastry Brush

  • Pot, Large (4-6 QT)

  • Saucepan, Small (1 1/2 QT or Smaller)

  • Saute Pan, Large (12" or Larger)

  • Sheet Pan

  • Whisk

  • Wooden Spoon

Notes

  1. Pair this with Grandma Rose's Meatballs for the perfect meal.
     
  2. The meatballs finish cooking in a pot of tomato sauce. The recipe calls for prepared sauce, but I encourage you to make Grandma Rose's Tomato Sauce with Spaghetti instead, if you have time.
     
  3. You probably only need about 1/2 a puff pastry sheet to serve 4 people, but you can't really save the other half once it's been defrosted. So make extra and save them in an air-tight container on the counter for up to 2 days. Although I have a feeling they will disappear quickly!
     

Prep Steps

  • 1

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic.

  • 2

    Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

  • 3

    Pick the basil leaves off the stems. Pile the basil leaves on top of each other and cut crosswise into thin ribbons to measure the indicated amount.

  • 4

    Place the slices of white bread into a small mixing bowl. Cover with whole milk and soak for at least 5 minutes.

  • 5

    Trim the parsley leaves from the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.

  • 6

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the parsley.

  • 7

    Remove the puff pastry from the packaging and set out on the counter to thaw until pliable, about 20 minutes.

  • 8

    Combine the cinnamon and sugar in a small bowl.

Cook Steps

  • 9

    Pour the olive oil into a small saucepan, place over medium-low heat and warm.

  • 10

    Once oil is warm, add the minced garlic and cook slowly until the garlic starts to turn slightly golden brown, approximately [15-20 minutes]. Do not boil and do not let the garlic brown. Lower heat if necessary.

  • 11

    Once the garlic is slightly golden, use a whisk to stir in the tomato paste and the indicated amount of the water. Increase heat to medium and cook for [5 minutes].

  • 12

    After the tomato paste has cooked for 5 minutes, add the rest of the water and the canned tomatoes. Cook for [10 minutes].

  • 13

    After the tomatoes have cooked for 10 minutes, add the bay leaf, sugar, salt, pepper and cayenne pepper. Continue to cook for another [55 minutes], stirring occasionally. Keep it at just a quiet simmer. If it boils, lower heat.

  • 14

    Stir the chopped basil and parsley into the tomato sauce along with the remaining olive oil. Continue to cook for another [40 minutes], stirring occasionally.

  • 15

    Crack eggs into a small mixing bowl and whisk to combine.

  • 16

    Set out a large clean platter or sheet pan. Place a small bowl of water near the platter.

  • 17

    Add the ground beef, ground pork, grated Parmesan cheese and whisked eggs to the large mixing bowl with the parsley and garlic. Season with salt and pepper.

  • 18

    Squeeze the milk out of the bread slices. Add the bread to the meat. Discard the milk. Use clean hands to thoroughly combine all the ingredients.

  • 19

    To form meatballs, measure out 2 tablespoons of the meat mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the meat into balls. Set the meatballs aside on the clean platter and continue with the remaining meat.

  • 20

    Once the puff pastry is pliable, open it up on a clean, lightly floured surface and let it defrost completely, another 5-10 minutes.

  • 21

    Pour homemade or store-bought tomato sauce into a large pot and warm over medium heat, stirring occasionally. Let it come to a low simmer as you sear the meatballs.

  • 22

    Preheat the oven to 400 degrees.

  • 23

    Heat a large saute pan over medium-high heat. Add olive oil and warm.

  • 24

    Once oil is hot, add the meatballs. Oil should sizzle when you add the meatballs. Cook so that the meatballs brown on all sides, turning them as they sear, approximately 8-10 minutes total.

  • 25

    To cook the spaghetti, fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 26

    Transfer the browned meatballs to the warm tomato sauce. Continue cooking another [20 minutes]. Keep the sauce at a simmer. Do not let the sauce boil.

  • 27

    Place the butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.

  • 28

    Prepare a sheet pan with a layer of parchment paper.

  • 29

    Once the puff pastry is defrosted, use a pastry brush to evenly coat the top side with melted butter. Sprinkle half the cinnamon-sugar mixture over the top. Flip the puff pastry over, and repeat with the remaining butter and cinnamon sugar.

  • 30

    Once well coated, cut the sheets into strips about 4 inches long by 1/2 inch wide. Depending on the size of your puff pastry, you could cut it in half lengthwise, then cut each half into thinner strips. Use a sharp knife so as not to tear the puff pastry.

  • 31

    Twist the strips like a corkscrew, then place them on the prepared sheet pan. Press the ends gently onto the pan to help them stay in place.

  • 32

    Once water is boiling, add 1 tablespoon of salt and stir in the spaghetti. Cook until tender but with a slight bite, about [8-10 minutes], or according to the package instructions.

  • 33

    Place the cinnamon-sugar twists in the preheated oven and bake until puffed and golden, about [12-15 minutes].

  • 34

    Place the strained spaghetti back in the pot.

  • 35

    Remove the bay leaf from the tomato sauce. Season with salt and pepper to taste.

  • 36

    Scoop some of the tomato sauce over the spaghetti and stir to combine. Add as much sauce as you like. Turn heat on medium and cook just until everything is warmed through, stirring often.

  • 37

    Place the blackberry jam and water in a small microwave-safe bowl. Microwave on high in short 30-second increments until the jam is softened and the mixture becomes smooth when stirred.

  • 38

    Transfer the melted jam to a serving dish.

  • 39

    Transfer the meatballs and sauce to dinner plates or a serving platter. Serve with spaghetti noodles or other favorite pasta.

  • 40

    Transfer the spaghetti and sauce to a serving platter or individual plates. Top with grated Parmesan. Serve some extra sauce on the side. Ready to eat!

  • 41

    Once the cinnamon-sugar twists have been removed from the oven, transfer them to a serving dish or plates. Serve with the blackberry dipping sauce on the side.

Produce

  • Fresh Basil (1/3 Cup)

  • Fresh Parsley (1/2 Cup)

  • Garlic (7 Cloves)

Meat & Seafood

  • Ground Beef (1 Pound)

  • Ground Pork (3/4 Pound)

Cheese & Lunchmeat

  • Parmesan Cheese, Grated (3/4 Cup)

Dairy & Eggs

  • Butter, Unsalted (2 Tablespoons)

  • Eggs, Large (2)

  • Whole Milk (1 Cup)

Bread & Bakery

  • White Bread (1 1/2 Slices)

Dry Goods & Packaged Goods

  • Spaghetti (1 Pound)

Canned Goods, Soups & Mixes

  • Blackberry Jam (1/3 Cup)

  • Strained Tomatoes, Canned (2 (13 1/4 Ounces each))

  • Tomato Paste Concentrate (1/4 Cup)

  • Tomato Sauce (3 Cups)

Frozen

  • Puff Pastry Sheets, Frozen (1)

Spice & Baking

  • Black Pepper (1/4 Teaspoon)

  • Cayenne Pepper (1/8 Teaspoon)

  • Dried Bay Leaves (1)

  • Flour (1 Tablespoon)

  • Ground Cinnamon (1 1/2 Teaspoons)

  • Kosher Salt (1 Teaspoon)

  • Sugar (5 Tablespoons)

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (1/2 Cup, 2 Tablespoons)

Beverages

  • Water (1 Cup, 1 Tablespoon)

Kitchen Supplies

  • Parchment Paper

Appliances

  • Microwave

  • Oven

  • Stove Top

Cooking Equipment

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Microwave-Safe Bowl, Small

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Pastry Brush

  • Pot, Large (4-6 QT)

  • Saucepan, Small (1 1/2 QT or Smaller)

  • Saute Pan, Large (12" or Larger)

  • Sheet Pan

  • Whisk

  • Wooden Spoon

Prep Steps

  • 1

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic.

  • 2

    Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

  • 3

    Pick the basil leaves off the stems. Pile the basil leaves on top of each other and cut crosswise into thin ribbons to measure the indicated amount.

  • 4

    Place the slices of white bread into a small mixing bowl. Cover with whole milk and soak for at least 5 minutes.

  • 5

    Trim the parsley leaves from the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.

  • 6

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the parsley.

  • 7

    Remove the puff pastry from the packaging and set out on the counter to thaw until pliable, about 20 minutes.

  • 8

    Combine the cinnamon and sugar in a small bowl.

Cook Steps

  • 9

    Pour the olive oil into a small saucepan, place over medium-low heat and warm.

  • 10

    Once oil is warm, add the minced garlic and cook slowly until the garlic starts to turn slightly golden brown, approximately [15-20 minutes]. Do not boil and do not let the garlic brown. Lower heat if necessary.

  • 11

    Once the garlic is slightly golden, use a whisk to stir in the tomato paste and the indicated amount of the water. Increase heat to medium and cook for [5 minutes].

  • 12

    After the tomato paste has cooked for 5 minutes, add the rest of the water and the canned tomatoes. Cook for [10 minutes].

  • 13

    After the tomatoes have cooked for 10 minutes, add the bay leaf, sugar, salt, pepper and cayenne pepper. Continue to cook for another [55 minutes], stirring occasionally. Keep it at just a quiet simmer. If it boils, lower heat.

  • 14

    Stir the chopped basil and parsley into the tomato sauce along with the remaining olive oil. Continue to cook for another [40 minutes], stirring occasionally.

  • 15

    Crack eggs into a small mixing bowl and whisk to combine.

  • 16

    Set out a large clean platter or sheet pan. Place a small bowl of water near the platter.

  • 17

    Add the ground beef, ground pork, grated Parmesan cheese and whisked eggs to the large mixing bowl with the parsley and garlic. Season with salt and pepper.

  • 18

    Squeeze the milk out of the bread slices. Add the bread to the meat. Discard the milk. Use clean hands to thoroughly combine all the ingredients.

  • 19

    To form meatballs, measure out 2 tablespoons of the meat mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the meat into balls. Set the meatballs aside on the clean platter and continue with the remaining meat.

  • 20

    Once the puff pastry is pliable, open it up on a clean, lightly floured surface and let it defrost completely, another 5-10 minutes.

  • 21

    Pour homemade or store-bought tomato sauce into a large pot and warm over medium heat, stirring occasionally. Let it come to a low simmer as you sear the meatballs.

  • 22

    Preheat the oven to 400 degrees.

  • 23

    Heat a large saute pan over medium-high heat. Add olive oil and warm.

  • 24

    Once oil is hot, add the meatballs. Oil should sizzle when you add the meatballs. Cook so that the meatballs brown on all sides, turning them as they sear, approximately 8-10 minutes total.

  • 25

    To cook the spaghetti, fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 26

    Transfer the browned meatballs to the warm tomato sauce. Continue cooking another [20 minutes]. Keep the sauce at a simmer. Do not let the sauce boil.

  • 27

    Place the butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.

  • 28

    Prepare a sheet pan with a layer of parchment paper.

  • 29

    Once the puff pastry is defrosted, use a pastry brush to evenly coat the top side with melted butter. Sprinkle half the cinnamon-sugar mixture over the top. Flip the puff pastry over, and repeat with the remaining butter and cinnamon sugar.

  • 30

    Once well coated, cut the sheets into strips about 4 inches long by 1/2 inch wide. Depending on the size of your puff pastry, you could cut it in half lengthwise, then cut each half into thinner strips. Use a sharp knife so as not to tear the puff pastry.

  • 31

    Twist the strips like a corkscrew, then place them on the prepared sheet pan. Press the ends gently onto the pan to help them stay in place.

  • 32

    Once water is boiling, add 1 tablespoon of salt and stir in the spaghetti. Cook until tender but with a slight bite, about [8-10 minutes], or according to the package instructions.

  • 33

    Place the cinnamon-sugar twists in the preheated oven and bake until puffed and golden, about [12-15 minutes].

  • 34

    Place the strained spaghetti back in the pot.

  • 35

    Remove the bay leaf from the tomato sauce. Season with salt and pepper to taste.

  • 36

    Scoop some of the tomato sauce over the spaghetti and stir to combine. Add as much sauce as you like. Turn heat on medium and cook just until everything is warmed through, stirring often.

  • 37

    Place the blackberry jam and water in a small microwave-safe bowl. Microwave on high in short 30-second increments until the jam is softened and the mixture becomes smooth when stirred.

  • 38

    Transfer the melted jam to a serving dish.

  • 39

    Transfer the meatballs and sauce to dinner plates or a serving platter. Serve with spaghetti noodles or other favorite pasta.

  • 40

    Transfer the spaghetti and sauce to a serving platter or individual plates. Top with grated Parmesan. Serve some extra sauce on the side. Ready to eat!

  • 41

    Once the cinnamon-sugar twists have been removed from the oven, transfer them to a serving dish or plates. Serve with the blackberry dipping sauce on the side.

Grandma Rose's Spaghetti and Meatballs

3hr 14min prep: 37min cook: 2hr 37min

We can’t all be Italian, but this family recipe will make you feel like you inherited an Italian grandmother who just stopped by to put dinner on the table.

Notes:
  1. Pair this with Grandma Rose's Meatballs for the perfect meal.
     
  2. The meatballs finish cooking in a pot of tomato sauce. The recipe calls for prepared sauce, but I encourage you to make Grandma Rose's Tomato Sauce with Spaghetti instead, if you have time.
     
  3. You probably only need about 1/2 a puff pastry sheet to serve 4 people, but you can't really save the other half once it's been defrosted. So make extra and save them in an air-tight container on the counter for up to 2 days. Although I have a feeling they will disappear quickly!
     

Ingredients

Produce

  • Fresh Basil (1/3 Cup)
  • Fresh Parsley (1/2 Cup)
  • Garlic (7 Cloves)

Meat & Seafood

  • Ground Beef (1 Pound)
  • Ground Pork (3/4 Pound)

Cheese & Lunchmeat

  • Parmesan Cheese, Grated (3/4 Cup)

Dairy & Eggs

  • Butter, Unsalted (2 Tablespoons)
  • Eggs, Large (2)
  • Whole Milk (1 Cup)

Bread & Bakery

  • White Bread (1 1/2 Slices)

Dry Goods & Packaged Goods

  • Spaghetti (1 Pound)

Canned Goods, Soups & Mixes

  • Blackberry Jam (1/3 Cup)
  • Strained Tomatoes, Canned (2 (13 1/4 Ounces each))
  • Tomato Paste Concentrate (1/4 Cup)
  • Tomato Sauce (3 Cups)

Frozen

  • Puff Pastry Sheets, Frozen (1)

Spice & Baking

  • Black Pepper (1/4 Teaspoon)
  • Cayenne Pepper (1/8 Teaspoon)
  • Dried Bay Leaves (1)
  • Flour (1 Tablespoon)
  • Ground Cinnamon (1 1/2 Teaspoons)
  • Kosher Salt (1 Teaspoon)
  • Sugar (5 Tablespoons)

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (1/2 Cup, 2 Tablespoons)

Beverages

  • Water (1 Cup, 1 Tablespoon)

Equipment

Kitchen Supplies

  • Parchment Paper

Appliances

  • Microwave
  • Oven
  • Stove Top

Cooking Equipment

  • Can Opener
  • Chef's Knife
  • Colander
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Microwave-Safe Bowl, Small
  • Mixing Bowl, Large
  • Mixing Bowl, Small
  • Pastry Brush
  • Pot, Large (4-6 QT)
  • Saucepan, Small (1 1/2 QT or Smaller)
  • Saute Pan, Large (12" or Larger)
  • Sheet Pan
  • Whisk
  • Wooden Spoon

Prep Steps

  1. [ Grandma Rose's Tomato Sauce with Spaghetti ] Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic.
  2. [ Grandma Rose's Tomato Sauce with Spaghetti ] Trim the parsley leaves from the stems and finely chop to measure the indicated amount.
  3. [ Grandma Rose's Tomato Sauce with Spaghetti ] Pick the basil leaves off the stems. Pile the basil leaves on top of each other and cut crosswise into thin ribbons to measure the indicated amount.
  4. [ Grandma Rose's Meatballs ] Place the slices of white bread into a small mixing bowl. Cover with whole milk and soak for at least 5 minutes.
  5. [ Grandma Rose's Meatballs ] Trim the parsley leaves from the stems and finely chop to measure the indicated amount. Place in a large mixing bowl.
  6. [ Grandma Rose's Meatballs ] Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the parsley.
  7. [ Cinnamon Twists with Blackberry Dipping Sauce ] Remove the puff pastry from the packaging and set out on the counter to thaw until pliable, about 20 minutes.
  8. [ Cinnamon Twists with Blackberry Dipping Sauce ] Combine the cinnamon and sugar in a small bowl.

Cook Steps

  1. [ Grandma Rose's Tomato Sauce with Spaghetti ] Pour the olive oil into a small saucepan, place over medium-low heat and warm.
  2. [ Grandma Rose's Tomato Sauce with Spaghetti ] Once oil is warm, add the minced garlic and cook slowly until the garlic starts to turn slightly golden brown, approximately [15-20 minutes]. Do not boil and do not let the garlic brown. Lower heat if necessary.
  3. [ Grandma Rose's Tomato Sauce with Spaghetti ] Once the garlic is slightly golden, use a whisk to stir in the tomato paste and the indicated amount of the water. Increase heat to medium and cook for [5 minutes].
  4. [ Grandma Rose's Tomato Sauce with Spaghetti ] After the tomato paste has cooked for 5 minutes, add the rest of the water and the canned tomatoes. Cook for [10 minutes].
  5. [ Grandma Rose's Tomato Sauce with Spaghetti ] After the tomatoes have cooked for 10 minutes, add the bay leaf, sugar, salt, pepper and cayenne pepper. Continue to cook for another [55 minutes], stirring occasionally. Keep it at just a quiet simmer. If it boils, lower heat.
  6. [ Grandma Rose's Tomato Sauce with Spaghetti ] Stir the chopped basil and parsley into the tomato sauce along with the remaining olive oil. Continue to cook for another [40 minutes], stirring occasionally.
  7. [ Grandma Rose's Meatballs ] Crack eggs into a small mixing bowl and whisk to combine.
  8. [ Grandma Rose's Meatballs ] Set out a large clean platter or sheet pan. Place a small bowl of water near the platter.
  9. [ Grandma Rose's Meatballs ] Add the ground beef, ground pork, grated Parmesan cheese and whisked eggs to the large mixing bowl with the parsley and garlic. Season with salt and pepper.
  10. [ Grandma Rose's Meatballs ] Squeeze the milk out of the bread slices. Add the bread to the meat. Discard the milk. Use clean hands to thoroughly combine all the ingredients.
  11. [ Grandma Rose's Meatballs ] To form meatballs, measure out 2 tablespoons of the meat mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the meat into balls. Set the meatballs aside on the clean platter and continue with the remaining meat.
  12. [ Cinnamon Twists with Blackberry Dipping Sauce ] Once the puff pastry is pliable, open it up on a clean, lightly floured surface and let it defrost completely, another 5-10 minutes.
  13. [ Grandma Rose's Meatballs ] Pour homemade or store-bought tomato sauce into a large pot and warm over medium heat, stirring occasionally. Let it come to a low simmer as you sear the meatballs.
  14. [ Cinnamon Twists with Blackberry Dipping Sauce ] Preheat the oven to 400 degrees.
  15. [ Grandma Rose's Meatballs ] Heat a large saute pan over medium-high heat. Add olive oil and warm.
  16. [ Grandma Rose's Meatballs ] Once oil is hot, add the meatballs. Oil should sizzle when you add the meatballs. Cook so that the meatballs brown on all sides, turning them as they sear, approximately 8-10 minutes total.
  17. [ Grandma Rose's Tomato Sauce with Spaghetti ] To cook the spaghetti, fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
  18. [ Grandma Rose's Meatballs ] Transfer the browned meatballs to the warm tomato sauce. Continue cooking another [20 minutes]. Keep the sauce at a simmer. Do not let the sauce boil.
  19. [ Cinnamon Twists with Blackberry Dipping Sauce ] Place the butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  20. [ Cinnamon Twists with Blackberry Dipping Sauce ] Prepare a sheet pan with a layer of parchment paper.
  21. [ Cinnamon Twists with Blackberry Dipping Sauce ] Once the puff pastry is defrosted, use a pastry brush to evenly coat the top side with melted butter. Sprinkle half the cinnamon-sugar mixture over the top. Flip the puff pastry over, and repeat with the remaining butter and cinnamon sugar.
  22. [ Cinnamon Twists with Blackberry Dipping Sauce ] Once well coated, cut the sheets into strips about 4 inches long by 1/2 inch wide. Depending on the size of your puff pastry, you could cut it in half lengthwise, then cut each half into thinner strips. Use a sharp knife so as not to tear the puff pastry.
  23. [ Cinnamon Twists with Blackberry Dipping Sauce ] Twist the strips like a corkscrew, then place them on the prepared sheet pan. Press the ends gently onto the pan to help them stay in place.
  24. [ Grandma Rose's Tomato Sauce with Spaghetti ] Once water is boiling, add 1 tablespoon of salt and stir in the spaghetti. Cook until tender but with a slight bite, about [8-10 minutes], or according to the package instructions.
  25. [ Cinnamon Twists with Blackberry Dipping Sauce ] Place the cinnamon-sugar twists in the preheated oven and bake until puffed and golden, about [12-15 minutes].
  26. [ Grandma Rose's Tomato Sauce with Spaghetti ] Place the strained spaghetti back in the pot.
  27. [ Grandma Rose's Tomato Sauce with Spaghetti ] Remove the bay leaf from the tomato sauce. Season with salt and pepper to taste.
  28. [ Grandma Rose's Tomato Sauce with Spaghetti ] Scoop some of the tomato sauce over the spaghetti and stir to combine. Add as much sauce as you like. Turn heat on medium and cook just until everything is warmed through, stirring often.
  29. [ Cinnamon Twists with Blackberry Dipping Sauce ] Place the blackberry jam and water in a small microwave-safe bowl. Microwave on high in short 30-second increments until the jam is softened and the mixture becomes smooth when stirred.
  30. [ Cinnamon Twists with Blackberry Dipping Sauce ] Transfer the melted jam to a serving dish.
  31. [ Grandma Rose's Meatballs ] Transfer the meatballs and sauce to dinner plates or a serving platter. Serve with spaghetti noodles or other favorite pasta.
  32. [ Grandma Rose's Tomato Sauce with Spaghetti ] Transfer the spaghetti and sauce to a serving platter or individual plates. Top with grated Parmesan. Serve some extra sauce on the side. Ready to eat!
  33. [ Cinnamon Twists with Blackberry Dipping Sauce ] Once the cinnamon-sugar twists have been removed from the oven, transfer them to a serving dish or plates. Serve with the blackberry dipping sauce on the side.
Please allow Cookies