Spaghetti sauce

Jeff Parr /
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Sauce

4 (6 ounce) cans tomato paste (Contadina )

9 cups water

2 teaspoons oregano

1 1/2 teaspoons garlic, minced, from a jar

1 1/2 teaspoons basil

2 teaspoons salt

2 teaspoons pepper

1 teaspoon onion, dry minced

1/4 cup wine

1 (8 ounce) can mixed mushrooms

1/2 cup parmesan cheese (the kind in the green can, fresh doesn' t work well)

1 (16 ounce) package spaghetti

Meatballs

1 lb ground chuck

1/2 cup dry unseasoned breadcrumbs

1/4 cup parmesan cheese (the kind in the green can)

1 small onion, minced (about 1/2 Cup)

1 egg

1/4 cup spaghetti sauce (from pot)

1 -2 tablespoon italian seasoning

black pepper

salt

Directions:

1

In a large pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.

2

Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.

3

Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.

4

Cook 2 hours, and add mushrooms to the sauce. Cook another 30 minutes.

5

Prepare meatballs:.

6

Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.

7

size balls, and brown on all sides. When done drop into the sauce.

8

Prepare spaghetti according to package directions, and it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.

9

When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese

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