Leftover meatloaf spaghetti

I grind up my spices in my mortar and pestle a little before using them, just to release some of the flavors of the dried herbs.  

I like Penzey's spice mixtures--I find them to be fresh and versatile.  Case in point--Penzey's Sandwich Sprinkle:

It's good on sandwiches, but I use it for everything from vinaigrettes to, like here, spaghetti sauce.  It's got a variety of herbs and spices, such as garlic, pepper, oregano and thyme.  

Please note that the opinions of the products that I recommend are mine and I have received no compensation for my review.

Grind the Penzey's Tuscan Sunset, Sandwich Sprinkle and Lemon Pepper seasoning in a mortar and pestle.

Heat a large, heavy Dutch oven over medium-high heat.  Add oil.  When oil is shimmering, but not smoking, add the diced onion and saute, stirring frequently to avoid browning.  When the onion is translucent, add garlic and saute for an additional 1-2 minutes until the garlic is fragrant, but not browning.

Add crushed tomatoes and diced tomatoes and stir.  Add spice mixture and mix well.  

Cover mixture and let simmer for 30-45 minutes.  

Uncover and let simmer for another 20-30 minutes until the mixture is reduced somewhat.  

Add the diced/crumbled leftover meatloaf and simmer uncovered for an additional 20-30 minutes until the mixture has reduced more and the meat is heated through.

• Because the meat is already cooked, there's no need to add it earlier.  And if you do, it sort of falls apart on you.  No fair asking me how I know ;-)

Serve over pasta of your choice, although I like with the traditional spaghetti pasta, myself.

Serve with a nice chianti, a salad and some crusty garlic bread--buon appetito!