Tuesday, June 12, 2012

Baked Spaghetti & Meatballs with Gorgonzola Cheese

1 batch of Dave's Famous Meatballs (only make them about ping-pong ball size)
12 oz. spaghetti noodles, cooked al dente, and drained
Homemade spaghetti sauce (see below)
Shredded Parmesan cheese (about 3-4 oz)
Shredded Italian cheese blend (about 1/2 c.)
Gorgonzola Cheese (about 1/3 cup)

Homemade spaghetti sauce

1 to 2 turns of olive oil (about 1/2 Tbsp)
1/4 c. sweet onion, chopped
2 garlic cloves, crushed
1/2 tsp. fennel seeds
1 tsp. crushed red pepper
1 c. red wine
14.5 oz. can crushed tomatoes
14.5 oz. petite diced tomatoes
3 oz. tomato paste
2 tsp. sugar
1 tsp. dried basil
1 tsp. dried oregano
Salt/Pepper to taste
Water to thin as needed

Heat oil in a large frying pan. Add onions and cook until soft. Add garlic, fennel seed, crushed red pepper and allow to toast until fragrant. Add red wine and tomatoes. Bring to a simmer. Add tomato paste, sugar, basil, oregano, salt and pepper. Simmer for about 15-30 minutes. Add water to thin as needed. Adjust spices. I like extra spicy, so I add more red pepper flakes and black pepper.

To Assemble
Preheat oven to 350 degrees. Lightly grease 2 Qt. casserole dish. Place cooked spaghetti noodles in the bottom of the casserole dish. Add around 20 meatballs around the top of the noodles. Pour spaghetti sauce on top and mix slightly. Top with shredded Parmesan, Italian cheeses and sprinkle Gorgonzola cheese on top of it all. Add more cheeses as preferred. If you like the taste of blue cheese, add more. If you don't care for it, leave it out altogether.

Bake for 20-25 minutes and remove from oven. Allow to rest 5 minutes before eating.

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