Classic Spaghetti and Meatballs

Makes: 6 servings

Prep: 40 minutes
Cook: 1 hour

Ingredients

·                            1 lb Bur Oaks Venison Meatballs (thawed – fully cooked)

·                            2  tablespoons Olive oil

·                            1/2  cup minced onion

·                            1/2  cup finely chopped carrots

·                            1  teaspoon minced garlic

·                            1/4  teaspoon red pepper flakes

·                            1/4  teaspoon dried oregano

·                            1/4  teaspoon dried basil

·                            1/4  teaspoon salt

·                            1/4  teaspoon freshly ground black pepper

·                            1  can (26 oz.) whole tomatoes in juice

·                            1  tablespoon tomato paste

·                            1  pound dried spaghetti, cooked according to package directions

·                              Freshly grated Parmesan cheese

Directions

 Heat  Olive oil in large Dutch oven,  Add onion and carrots; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 15 seconds. Add  tomatoes, and tomato paste. Bring to boil, reduce heat and simmer 52 minutes, stirring to break up tomatoes with spoon.   Add Meatballs and simmer for another 8 minutes before, tossing mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese. Makes 6 servings.