On Top of Spaghetti

Made local spaghetti and meatballs, and by that I mean, all of the ingredients were from the farm, 20 feet away.

Sauce:

12 cloves of garlic, roughly chopped and cooked for 2 minutes in olive oil (I used quite a lot)

8 L of tomatoes from the vine, washed and chopped. I left all of the seeds, and the skin on.

2 tbsp sugar and 2 tsp salt:

Boiled it all down at a high simmer for 4 hours, ladled off about 4 cups of liquid that was on top (which I saved to make soup later), and then hand blended with an immersion blender: 

The meatballs: this is based my mom's Finnish recipe. The main thing is to grate an onion into the mix.

1 lb of our own beef, ground chuck, seasoned with

1 tsp salt

a grated onion

1 egg

a lot of ketchup

1 tbsp dijon mustard

1 tbsp poultry seasoning

a lot of Italian bread crumbs with parmesan

a couple of dashes of Worcestershire sauce

Mix with hands and then make into little meatballs and bake at 325 for 20 minutes or fry in a little oil until browned and cooked through:

Mixed with the tomato sauce, ladled over spaghetti and covered in cheese.

And if you're in the mood to eat this while playing the old "On top of spaghetti" song on the ukulele, this is the best free downloadable book: Ukulele Camp Fire Songs