Homemade Spaghettios
A nostalgic dish made with fresh ingredients, packed with flavors that bring comfort and nutrition to your table.
Ingredients
For the Sauce
- 2 cups Beef broth Can be substituted with vegetable broth for a vegetarian option.
- 2 cups Tomato sauce
- 2 cloves Garlic, minced
- 2 teaspoons Herbs (like basil or oregano) Adjust according to taste.
- 1 cup Half and half Adds creaminess; can be adjusted.
- 1 tablespoon Worcestershire sauce For a depth of flavor.
- 1 teaspoon Mustard For an extra kick.
For the Pasta and Topping
- 1 cup Anellini pasta Can substitute with any small pasta shape.
- 2 cups Mini meatballs Cooked separately before mixing in.
- ½ cup Parmesan cheese, grated For topping.
Instructions
Preparation
- In a large pot, combine beef broth and tomato sauce. Add garlic and herbs, and bring to a simmer.
- Add Anellini pasta to the sauce and cook until al dente.
- Stir in half and half, Worcestershire sauce, and mustard for added flavor.
- Bake mini meatballs separately until cooked through, then mix them into the pot.
- Serve hot, topped with Parmesan cheese.
Notes
Tips for serving include topping with extra Parmesan cheese and herbs. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.