It is that time of the month that I include a recipe for you. It is also Columbus Day so I guess something is in order for an Italian recipe.

I have written again and again about spaghetti and meatballs. It is my original comfort food and for years I worked hard to improve my spaghetti sauce and to make my meatballs just simply melt in the mouth of the eater.

Imagine my surprise when I was reading a copy of the elite “Bon Appétit” Magazine and on the front page, they have a picture of spaghetti and meatballs and recipes to go with, not only of the spaghetti and the meatballs but for garlic bread and a good green salad.

Most people have their own spaghetti sauce recipe but there are some wonderful short cuts that can be done to make your spaghetti and meatballs even better and with very little work.

First, though remember that it can’t be just spaghetti. If it doesn’t have meatballs it doesn’t get served at my house.

Look at the Spaghetti aisle at your grocery store. It is jam packed with very good jarred spaghetti sauce. A friend of mine says she would die for a jar of Emeril’s Spaghetti Sauce. On the food network, the best cooks are opening jars of spaghetti sauce just to save time. One company is advertising chunks of vegetables in their rustic sauce. If I am using a jarred sauce, I love one that has roasted garlic in it and the more garlic, the better.

So, there is your spaghetti sauce. Just grate in some good parmesan cheese or some mozzarella and you have a good dinner without any work at all.

There are two old time businesses in our area that sell their own spaghetti sauce and sell their own meatballs as well. They are Nalivka’s in Havre and Borrie’s in Great Falls. You know you are eating old time meatballs and spaghetti when you eat their spaghetti and meatballs and it is very good.

So, look here. You have now made your own meal, or someone else has but you will get all the credit for it and you have just reheated things. Not bad. And your guests will rave about it.

Garlic bread is available in a great many places if you don’t want to make your own. Just make sure it is very crusty and loaded with a great garlic and butter combination.

With your green salad, you might try adding some red onion rings, some good Italian cheese in small bites and maybe even some salami cut into small pieces too. For a dressing, how about a vinaigrette? Hint: going old fashioned? Go for iceberg lettuce.

By all means, if you make a mean spaghetti and meatballs, cook and serve your own but you don’t have to do any of that. Good news and comforting for cooks everywhere!

Bon appétit!