Meatballs & Sauce

February 11, 2013 by Kenmore

Real Men Cook Chefs Marwin Brown and Mick Guzman share their recipe for spaghetti and meatballs with sauce.


preparation time
20 mins

cook time




1 pounds ground beef lean

0.25 cup onion small dice

2 tablespoons garlic minced

0.25 cup red bell pepper small dice

0.25 cup green bell pepper small dice

2 tablespoons Worcestershire sauce

1 tablespoons Dijon mustard

0.25 teaspoons salt

0.5 teaspoons pepper ground

1 cup white onion small dice

2 tablespoons garlic minced

1 cup red bell pepper small dice

1.5 cup red cooking wine

6 cup dry measure, tomatoes crushes

2 sprigs rosemary minced

2 sprigs thyme


Saute onions, garlic and red pepper in olive oil to soften. Add tomatoes and simmer. Mix all meatball ingredients by hand in a bowl until well incorporated. Scoop out cup of mixture at a time and form balls by hand. Heat a separate pan with canola oil and brown meatballs on all sides, set aside and reserve. Pour off oil from meatball pan and deglaze with red wine, making sure to scrape browning from bottom of pan. Bring wine to a boil and reduce slightly. Blend tomato mixture in blender until smooth and add tomato mixture, herbs, and meatballs to red wine and simmer until heated through. Serve over whole wheat spaghetti noodles.


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