Dorothy’s Meatballs and Spaghetti |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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My grandmother’s famous recipe. Much better than any I have ever tasted. Ingredients:
2 medium onions, chopped |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes |
1/4 cup chopped parsley |
1 pinch basil |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
2 1/2 teaspoons salt |
1/4 teaspoon crushed red pepper flakes |
1 (6 ounce) can tomato paste |
2 tablespoons salad oil |
1 lb ground beef |
2 medium onions, minced |
1 garlic clove, minced |
1/4 cup chopped parsley |
1/2 cup grated parmesan cheese |
1/2 cup fine breadcrumbs |
1 egg |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Combine meatball ingredients, making sure not to overwork.
2. Form into large balls, about 3 inches diameter (small is not as good).
3. For sauce, cook onion and garlic in oil for 5 minutes.
4. Add tomatoes and simmer, uncovered for 20 minutes.
5. Add 1 cup water, parsley, tomato paste and spices, and bring to a boil.
6. Add meatballs, cover, and simmer for 2 hours.
7. Serve over hot spaghetti.
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