• 1 tablespoon Dierbergs olive oil
• ½ cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons dried basil
• ¼ teaspoon crushed red pepper flakes
• 3 cans (15 ounces each) crushed tomatoes
• ¼ cup Dierbergs tomato paste
• 1 cup reduced-sodium chicken broth
• ½ teaspoon salt
• Freshly ground black pepper
• 1 box (14.5 ounces) multigrain spaghetti
• ¼ cup grated parmesan cheese
• Easy Oven Meatballs (see recipe link in Directions)

In large saucepan, heat olive oil over medium-high heat. Add onion; cover and cook stirring frequently until onion wilts, about 3 to 4 minutes. Add garlic, basil, and red pepper flakes; cook 1 minute. Stir in tomatoes, tomato paste, and broth; bring to a boil.

 

Reduce heat and simmer stirring occasionally 30 minutes. Season with salt and pepper. (Sauce can be made to this point 1 day in advance, or frozen for up to 1 month.)

 

Add cooked Easy Oven Meatballs; simmer until heated through, about 5 to 10 minutes.

 

Cook pasta according to package directions, omitting salt and oil. Serve pasta with meatballs and sauce. Top with parmesan cheese.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 440
Cholesterol: 64 mg
Fat: 10 g
Sodium: 842 mg
Carbohydrates: 50 g
Protein: 35 g
Fiber:
Saturated Fat: N/A