“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?
Meatballs: Combine thoroughly the ground meat, onion, cheese, and Natures seasonings. Form golfball-sized meatballs and brown in oiled skillet. Set aside
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.
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.
Serve with your favorite pasta.
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