The Summer Spice

Not all carbs are created equally. Some in my humble opinion are better then others. Enter pasta, for me is it the best carb of all. And when done right, it can be both healthy and delicious. For me summer time is a reminder that this is PEAK tomato season. Which means move over watermelon salad mama wants from fresh and spicy red sauce with a side of PASTA.. Today I wanted to share my favorite red cause pasta recipe. The sauce is simple but the meatballs take a little thought…But not a lot. You know me simplicity is KEY.

The Meatballs

  • 1 pound lean organic grass fed ground beef
  • 1 large onion very finely chopped
  • 2 cloves garlic finely minced
  • 1 large egg
  • 4 tablespoons breadcrumbs
  • 2 teaspoons ancho chilli powder 
  • 2 teaspoons onion powder  
  • 1/4 – 1/2 teaspoon salt


  1. Combine all the above ingredients into a bowl and blend together.
  2. Grab a plate and start forming your meatballs. I like to make sure they are 1-2 inches in width. Usually I’ll use my pointer and middle finger as a good judge or size.
  3. Place parchment paper over the plate and find a nice spot for them in the freeze, leave them there for 10-15 minutes depending on thickness.
  4. Once the time is up take them out and put them directly on the grill.
  5. Cook till they are pink on the inside.
  6. Take them off the grill.


  • 2 table spoons of ancho chilli powder
  • 12 medium plum tomatoes – if you’re trying to make this one quick get a can of organic crushed tomatoes and a can of organic tomato soup mix the two together and sprinkle the seasoning as it cooks.
  • 1/2 cup olive oil
  • sprinkle or two of salt


  1. Just like before blend all of your ingredients together.
  2. Either with a large spoon or mallet smash the tomatoes as much as possible.
  3. Pour the contents into a skillet or pot (anything with a lid) let that slowly get to a simmer. Slowly raise the temp till you let the sauce boil for a minute or two.
  4. Combine your choice of pasta (cooked Al dente), meatballs and sauce into a cast iron skillet and top with grated cheese.
  5. Pop in the oven at 375 for 15 minutes.
  6. Once the times up carefully take out the skillet (don’t burn yourself!) and enjoy!

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