If you know me, you know I love me spaghetti. Like love, love, love spaghetti. If I find a restaurant that has spaghetti on the menu I just have to try it. Then I found a recipe in a magazine at a doctor’s office and decided to steal it. Yes, guys I just admitted how ungracefully I quickly and not so quietly ripped out the recipe from the magazine. But, oh, the glorious spaghetti I’ve eaten!

There isn’t really a place in Vancouver or Portland that I will go to for spaghetti over making my homemade spaghetti. There is an Italian place in downtown Vancouver that has some really good spaghetti and meatballs but homemade is still the way to go. I mean, look at this. Can you tell me that this alone doesn’t look scrumptious?

I’ve got to so many different places just to try the spaghetti. Fast food, high-end, regular restaurant seating. I’ve had chicken spaghetti. Meatless spaghetti. Spaghetti with meat sauce. Spaghetti with meatballs. You name it and I’ve put it in my tummy. All for a good cause, everyone needs to know where the best spaghetti in Vancouver and/or Portland is… my house.

I know I said I wanted to try recipes I’ve always wanted to try but I had to share this. I wanted to share this. This is probably the best spaghetti I’ve ever made and I make at least  three different types. Also, the pictures is for double the amount in the recipe. I did tell you I like spaghetti right?

Spaghetti and Meatballs




1/2 pound ground beef
1/2 pound ground pork
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
1/2 cup onions

1/2 cup – 3/4 cup onion
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoon Italian Seasoning
2-28 ounce cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
4 bay leaves
1/4 cup wine
1-6 ounce can tomato paste
3/4 teaspoon dried basil

Thin spaghetti noodles
Italian seasoning
Olive oil


Combine the ground beef and ground pork, bread crumbs, parsley, Parmesan cheese, black pepper, garlic powder, onions and beaten egg. Mix well and form into 1 1/2″-2″ balls, making approximately 12-15 balls. Cover and store in the refrigerator until ready.

In a large pot over medium heat, sauté onions and garlic in the olive oil until the onion is translucent.

Reduce heat to low and stir in whole tomatoes, salt, sugar, 1 tablespoon Italian seasoning, and bay leaf. Cover pot and simmer for 90 minutes, stir occasionally.

Stir in tomato paste, wine, basil, 1 tablespoon seasoning. Drop in the meatballs and simmer 30 minutes more stirring occasionally. While the meatballs are cooking, boil water with some Italian seasoning and about a teaspoon of olive oil. Add noodles and cook al dante.


Ecco quelle più ricche o mangiare. xoxo