Preparation time: 10 minutes

Cooking time (sauce): 2 hours (or 4 to 6 hours in a slow cooker)

Baking time (meatballs): 20 minutes

• Spaghetti and Meatballs

This sauce is enough for two meals, so either refrigerate or freeze the leftovers for a second meal . . . such as Lasagna (see recipe) or Spaghetti Pie (see recipe).

makes 2 servings (plus leftover sauce)

Spaghetti Sauce

• 1 (28-ounce) can whole tomatoes or 3½ cups tomato juice
• 1 (6-ounce) can tomato paste
• 2 tablespoons grated Romano or Parmesan cheese (optional)
• 1½ tablespoons dried parsley
• 1 tablespoon dried basil
• 1½ teaspoons dried rosemary, crushed
• 1 teaspoon dried oregano
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper

Meatballs

• ½ pound lean ground beef
• ¼ cup gluten-free bread crumbs (to make your own, see recipe)
• 1 large egg
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 ounces gluten-free spaghetti or fettuccine (see Measuring Spaghetti)

1. Make the sauce: In a medium saucepan, combine all of the sauce ingredients and simmer over low heat for 2 hours. Or, use a 2-quart slow cooker and cook for 4 to 6 hours on Low. (Makes 4 cups.)

2. Preheat the oven to 350°F. Line a 9x13-inch rimmed baking sheet with foil or parchment paper.

3. Make the meatballs: In a medium bowl, combine all of the meatball ingredients and mix together with a spatula or your hands until blended. Shape into eight 1½-inch balls and place on the baking sheet. Bake until cooked through, about 20 minutes. Keep warm or refrigerate for up to 1 day; reheat the meatballs in the microwave oven or add to the sauce and reheat in a saucepan at serving time.

4. To serve, cook the spaghetti in boiling, salted water according to package directions until cooked through but still firm to the bite. Drain and transfer to a serving bowl. Top with 2 cups of the sauce and all the meatballs and serve.

FOR A SMOOTHER SAUCE Puree the tomatoes in a blender, chop them with kitchen scissors, or use tomato juice instead of whole tomatoes if you’d like a smoother sauce.

Per serving: 785 calories; 40g protein; 28g total fat; 8g fiber; 92g carbohydrates; 181mg cholesterol; 1168mg sodium