Spaghetti with Meat(loaf)balls

Spaghetti is always a crowd pleaser, and it's even easier to make a well-balanced spaghetti and meatball dinner if you take a shortcut and use leftover meatloaf for the meatballs. If you use the meatloaf recipe I posted 2 days ago, you get a couple extra veggies thrown in for good measure. Below is a great recipe for super healthy tomato-based pasta sauce. The recipe batch will give you enough sauce to freeze a bunch. I found these great Ball (like the canning jar maker) freezer jars that are plastic. They have screw tops, and are microwavable.

The method for making meatballs out of meatloaf is pretty self-explanatory. Cook and drain whole wheat spaghetti, add enough sauce to coat, and chopped-up slices of meatloaf. Heat thoroughly, and you're done. Enjoy. You're welcome!

Tomato Pasta Sauce
1/4 c. Extra virgin olive oil
Small bunch of carrots (6-8 medium carrots), diced
Small bunch of celery (6-8 stalks), diced
1 medium yellow onion, diced
5 or 6 cloves garlic, finely chopped
2 large (28 oz) cans crushed tomatoes
1 can (14 oz) tomato sauce
Palmful of Italian seasoning (oregano, parsley, rosemary, thyme, etc)
3 Tbsp. granulated sugar

Heat oil in large stock pot. Add carrots and celery and saute for about 5 minutes. Add onion and garlic, and cook until onion is translucent. Add all tomatoes, sauce, and seasoning. Simmer for at least 30 minutes (I usually cook mine for about an hour). Remove from heat and stir in sugar. To make a smoother sauce, use an immersion blender or puree in a blender in batches. Allow to cool completely before refrigerating or freezing. This should make enough sauce for about 6 meals.