Make Sauce: In a separate bowl, whisk together the tomato sauce, brown sugar, and vinegar (or lemon juice). Pour the sauce over the cabbage rolls, ensuring they are covered.
Bake: Cover the baking dish tightly with aluminum foil and bake at $350^\circ\text{F}$ for 1 hour 30 minutes, or until the meat is cooked through and the cabbage is very tender.
4. Classic Spaghetti and Meatballs
A timeless Italian-American favorite featuring tender, flavorful meatballs simmered in a rich tomato sauce and served over perfectly cooked spaghetti.
Recipe:
Ingredient Amount
Meatballs
Ground Beef (or mix w/pork/sausage) 1.5 lbs
Breadcrumbs (dry or fresh) $3/4$ cup
Parmesan Cheese, grated $1/4$ cup
Egg, large 1
Fresh Parsley, chopped $1/4$ cup
Garlic, minced 2 cloves
Salt and Pepper To taste
Sauce & Pasta
Spaghetti, dry 1 lb
Jarred or Canned Crushed Tomatoes 28 oz
Olive Oil 2 tbsp
Onion, diced $1/2$ small
Garlic, minced 2 cloves
Instructions:
Make Meatballs: In a large bowl, gently combine all the meatball ingredients (meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper) using your hands. Do not over-mix. Roll the mixture into 1.5-inch balls.
Brown Meatballs: Heat olive oil in a large, heavy pot or skillet over medium-high heat. Brown the meatballs in batches on all sides, then remove them and set aside. They do not need to be cooked through.
Make Sauce: In the same pot, add the onion and cook until soft (2-3 minutes), then add the garlic and cook for 1 minute. Pour in the crushed tomatoes, and any extra seasoning (like a pinch of sugar or red pepper flakes). Bring the sauce to a simmer.
Simmer: Gently add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring very gently once or twice.
Cook Pasta: Cook the spaghetti according to package directions until al dente. Drain.
Serve: Serve the meatballs and sauce over the hot spaghetti, garnished with extra fresh parsley and Parmesan cheese.
