Ingredients

Sauce

• 2 Tbsp. olive oil
• 1 tsp. minced garlic
• ¬Ω cup fresh red pepper, chopped
• 1 can (28 ounces) whole peeled tomatoes, crush in your hands to desired consistency

Meatballs

• 1 tsp. garlic powder
• 1 tsp. olive oil
• 1 Tbsp. fresh flat leaf parsley, finely chopped
• ¬Ω cup crushed gluten-free cornflakes or gluten-free cracker crumbs
• 1 Tbsp. ketchup
• 1 tsp. kosher salt
• 1 Ener G egg mixture (One egg=1¬Ω tsp. egg replacer to 2 Tbsp. water)
• ¬Ω pound of ground pork
• ¬Ω pound of ground beef
• 1 tsp. ground pepper
• ¬º cup finely grated sweet onion

Pasta

• 16 ounces of your favorite corn or rice spaghetti
• 1 Tbsp. of kosher salt

Directions

1. Heat 1 Tbsp. oil and ½ tsp. garlic in a large saucepan over medium heat until garlic is sizzling-about 30 seconds. In a small sauté pan add 1 Tbsp. oil and heat over medium flame. Add red pepper, sauté until pepper is tender. Stir in tomatoes and ½ tsp. salt. Reduce heat to a simmer for 30 minutes.
2. In a large bowl, add meat, egg replacer mixture, crushed cornflakes, parsley, ¬Ω tsp. salt, pepper, onion, garlic powder and 1 tsp. of olive oil. Using your hands, mix until just combined. Moisten hands and roll meat mixture into ¬Ω-inch balls.
3. Add meatballs to simmering sauce and continue to simmer for 20 minutes. Meanwhile, bring a large stockpot of water to a boil; add 1 Tbsp. of salt. Add pasta; cook as manufacturer's directions specify.