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Composition - Mike's 5 Minute Meatballs & Marinara Sauce:

1. Get 2 (16 oz) Jars Of Your Favorite Marinara Sauce [my student used wolfgang pucks]
2. Prepare 16 oz Italian Sausage Pre-fabed Meatballs
3. Require 1 (14 Can) Diced Tomatoes
4. Prepare 14 for ozs Artichoke Hearts [rough chopped]
5. Give 1 of LG Fresh Beefeater Tomato [chopped]
6. Prepare 2 tbsp Fresh Basil [chopped]
7. Take 1 - Medium Viadailla Onion [chopped]
8. Take 1/2 Cup - Green Bell Pepper [chopped]
9. Prepare 1/2 Cup of Red Onions [chopped]
10. Provide 6 Cloves Fresh Garlic [left whole]
11. Need 1/2 Cup of Fresh Celery [chopped]
12. Provide 1/4 Cup of Shreaded Parmasean Cheese [+ reserves for garnish]
13. You need as needed of Mozzarella Cheese [for garnish]
14. Need to taste - Salt And Fresh Ground Black Pepper
15. Give 1/2 Cup of Water Or Beef Stock
16. Prepare 1/2 tsp - Oregeno [crushed]
17. You need 1/2 tsp - Fennel Seeds
18. You need 1 tsp for Red Pepper Flakes
19. Get 2 tbsp Granulated Sugar [optional - depending upon your marinara sauce choice]
20. Require 1/3 Cup for Quality Burgundy [optional]
21. Need of Tabasco Sauce [garnish]
22. Need as needed - Pre-fabed Garlic Butter [for bread & noodles]
23. Need as needed - Fresh French Bread 2" Slices
24. Make ready as needed Thin Spaghetti Noodles
25. You need 1/4 tsp for Baking Soda [added to simmering sauce to reduce any acidity from tomatoes]

Mike's 5 Minute Meatballs & Marinara Sauce making:

1. Heat oven to 350°.
2. Here's all you'll need. Sugar, Burgundy and Mozzarella not pictured since they're all optional.
3. Uncooked Marinara Sauce.
4. Add beef broth and quality Burgundy to your Marinara to thin it a bit. While baking meatballs, simmer your sauce. They should take the same amount of time to cook.
5. Uncooked Italian meatballs - hand rolled on tinfoil.
6. Fully baked meatballs at 350° for 30 minutes.
7. Start your noodle boil 15 minutes into your marinara simmer. Boil your noodles with a dash of salt and a dash olive oil and boil as per manufactures directions. Usually only 9 minutes.
8. Drained noodles with garlic butter [or olive oil] mixed in. Tonight was garlic butter. It's a great way to keep them fresh and toothy!
9. Toast your 2" thick sliced French bread at 350° [butter side down] in the last 5 minutes of your meatball bake. You'll want the outside of your bread crispy and the inside, fluffy and absorbent to soak up your delicious Marinara Sauce.
10. Place garlic butter coated noodles in bowl. Add sauce and meatballs and garnish with Parmasean Cheese, Mozzarella Cheese and Tabasco Sauce. [here in new mexico we tend to put tabasco on everything!]
11. These really do make great next day work or school lunches!
12. Serve with thick slices of garlic french bread. Enjoy!

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