Italian Spaghetti with Meatballs |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 20 |
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My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.Monica Crouch, Trotwood, Ohio Ingredients:
4 garlic cloves, minced |
2 tablespoons dried parsley flakes |
2 tablespoons olive oil |
3 cans (28 ounces each) tomato puree |
2 cans (28 ounces each) tomato sauce |
2 cans (12 ounces each) tomato paste |
2 to 3 tablespoons sugar |
1 tablespoon italian seasoning |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
1/4 teaspoon pepper |
meatballs: |
3 eggs |
1/3 cup water |
1 small onion, finely chopped |
2 cups soft bread crumbs |
2 cups grated parmesan or romano cheese, divided |
2 garlic cloves, minced |
1 teaspoon italian seasoning |
1 teaspoon dried parsley flakes |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
3 pounds ground beef |
Directions:
1. In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
2. Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
3. Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce. Yield: 20-24 servings.
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