Spaghetti with Tomato Sauce For Meat Balls *Recipe*

7 Feb

OK, so when I read Grandma’s recipe for the spaghetti, it includes “Meat Balls- see separate recipe.”  Well, I had not planned that particular recipe until November.  Since I have never made meat balls, and I just made plain spaghetti last week, I knew I needed to go ahead and make the meat balls.

Yeah, so her recipe make 14 DOZEN…as in 168 meat balls…25 servings!!!  I can’t even begin to figure out when she would have made that many meat balls.  I cut that recipe BIG time!  For the sake of this spaghetti, just use your favorite  meat ball recipe.  Or don’t use any at all.  Your call!
*Note: this is the recipe as it stands.  Unless you are feeding your child’s first-grade class, you might want to cut the recipe!*

  • Meat balls
  • 2 cups onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup oil (olive or veg)
  • 4 cans (35oz ea) Italian tomatoes w/basil (or 4 cups tomato sauce)
  • 1 can tomato paste
  • 2 cups red cooking wine (or water)
  • 2 TBSP salt
  • 1 TBSP Italian herbs
  • 1 TBSP brown sugar
  • 1/2 tsp pepper
  • 3lb cooked spaghetti
  • Parmesan cheese
  • *I also added mushrooms

Saute onions and garlic in large kettle in oil, until soft.   Add tomatoes, paste, wine, salt, herbs, sugar, and pepper.  Cook, stirring occasionally until mixture comes to a boil.  Simmer, uncovered, for 1 hour or until thick.  Add meat balls to sauce.  Keep hot until served.  Add spaghetti to sauce and serve mixed or serve atop noodles.  Finish with cheese, to taste.

Now THAT is Hearty!


Grandma’s Notes: 2/6/93- Lots of birds in yard: robins, red birds, even a red-headed woodpecker, and an almost black bird with yellow bill and breast.  So pretty & so busy.  Beautiful sunshine; set out lily and 2 irises.  Finished blue baby blanket; started pink one.  THANK YOU LORD FOR ALLOWING ME TO SEE THINGS THAT MEAN NOTHING TO OTHERS.  BEAUTY IS EVERYWHERE.


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