CAROL'S SPAGHETTI SAUCE & MEATBALLS
This was Mom's most requested dinner for special occasions with crowds larger than our regular 8 person family. It was always served with warm garlic bread and a large salad dressed with homemade sweet oil & vinegar dressing. When we were little, Mom's pasta of choice was spaghetti, but she switched to rigatoni in the 1960's...
Provided by Fran Miller
Categories Pasta
Time 3h30m
Number Of Ingredients 21
Steps:
- 1. Pour both cans of juice into a large pot and place over medium-low heat. Add a tiny amount of water to the cans to get all of the juice out & into the pan. (Mom was raised in The Great Depression and didn't waste any ingredients.)
- 2. Chop BOTH large onions & all 4 cloves of garlic. Divide in half for sauce & half for meatballs. Add "the sauce half" to the sauce.
- 3. Measure the spices and add to the sauce. Stir well & add the bay leaf. (Remember to take the bay leaf out later before serving OR make it a game & whoever gets the bay leaf on their plate gets the first dessert!)
- 4. Simmer, stirring about every 10 minutes, making sure nothing is sticking to the bottom of the pan. (I set the timer on the microwave so I don't forget to stir.) As the sauce starts to reduce, remember to scrape the insides of the pan to add the thickened tomato residue to the sauce. Simmer for about an hour.
- 5. Add the tomato paste & tomato sauce, again adding a tiny amount of water to clean out the cans. THEN add one paste can of hot water AND 2 sauce cans of hot water. Stir together well & return to simmer, stirring every 10 minutes.
- 6. Around this time, put all the meatball ingredients into a large bowl and mix well. The mix needs to be pretty stiff & hold together well, so add more cracker crumbs, if needed. OK, I admit it. I mix this together by hand, as Mom did, but do it any way you prefer.
- 7. Once the sauce is simmering again, stir well one more time, then start adding the meatballs. Mom made about 50 smallish balls, rolled round, then shaped slightly oblong to cook better. Drop them into the sauce as you make them.
- 8. Simmer, stirring more frequently (like every 7 minutes), for about 2 more hours, until the meatballs are done and the sauce thickens.
- 9. In the last hour, put a large pot of water on to boil, then cook the pasta (as directed) when the sauce is just about done.
- 10. Drain the cooked pasta & place in a large bowl. (Remove the bay leaf from the sauce, if you think of it.) Top with some of the sauce & mix well.
- 11. Serve with a bowl of meatballs and a bowl of extra sauce. Top with fresh parmesan cheese, if desired. Buon Appetito!
- 12. Another dinner idea... a Meatball Sub! =^..^=
- 13. NOTE: If you make less pasta and have extra sauce & meatballs, they freeze well.
MEATBALL SPAGHETTI SAUCE
Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.
Provided by CRYSTELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
- Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Nutrition Facts : Calories 375 calories, Carbohydrate 32.3 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 1432.9 mg, Sugar 11.4 g
HOMEMADE SPAGHETTI AND MEATBALLS
I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.
Provided by Lynn1964
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
- Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
- Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Serve sauce and meatballs over cooked spaghetti.
Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
MEATBALLS WITH SPAGHETTI SAUCE
"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.
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