Jack’s Spaghetti and Meatballs
2006-09-09- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 3:0 h
- Ready In : 3:30 h
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“This recipe was given to me many years ago. It has been my children’s favorite ever since.” Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred – combine the pasta with the sauce or spoon the sauce over the pasta. What is your favorite way?
Ingredients
- 1 medium onion, chopped
- 2/3 cup Romano cheese
- 2 tsp garlic powder (or more)
- Natures seasonings to taste
- 3 pounds ground beef
- 2 (15 oz) cans stewed tomatoes
- 2 (6 oz) cans tomato paste
- 1 clove garlic crushed
- 2 bay leaves
- 1 tbsp oregano
- 1 medium onion
- 1 bell pepper chopped
- 1/2 cup water
- Oil for browning meatballs and sauce
- Cooked pasta of choice
Directions
Step 1
Meatballs: Combine thoroughly the ground meat, onion, cheese, and Natures seasonings. Form golfball-sized meatballs and brown in oiled skillet. Set aside
Step 2
Sauce: In a thick bottom pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Stir to prevent sticking.
Step 3
Add the remaining ingredients, stir and then add the meatballs. Cook on low heat for one more hour or as this Cajun says - "Use your judgment if it is enough (on the cooking time)" and maybe add a li'l more water if needed.
Step 4
Serve with your favorite pasta.
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