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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is my kids favorite spaghetti recipe. Most of the time I make it with only a pound of plain hamburger without making the meatballs, but it is best done-doing the meatballs. I have even used leftover taco meat in this and it was wonderful. Ingredients:
2 lbs ground beef |
1 teaspoon worcestershire sauce |
2 eggs |
1 (4 ounce) package crackers, crushed |
1/4 cup onion, minced |
1 tablespoon olive oil |
1 large onion, chopped |
4 garlic cloves, crushed |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 teaspoon chili powder |
2 teaspoons sugar |
2 teaspoons oregano |
1 teaspoon basil |
1/2 teaspoon thyme |
1 teaspoon rosemary |
2 (15 ounce) cans tomato sauce |
1 (28 ounce) can chopped tomatoes |
1 (16 ounce) package spaghetti noodles |
4 ounces parmesan cheese |
Directions:
1. For meatballs mix together ground beef, Worcestershire sauce eggs, crackers and 1/4 c minced onions. Shape into 1 inch balls and fry in large skillet until browned. Remove from skillet and drain fat.
2. Begin cooking spaghetti noodles according to package directions.
3. In large skillet add olive oil onions and garlic, begin to simmer and add meatballs, tomato sauce, tomatoes and all spices. Mix all ingredients together and to a simmer. Cover and simmer for 10 minutes.
4. Drain noodles, pour sauce over and serve with fresh parmesan cheese over top. Best with a fresh loaf of garlic bread and salad.
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