Spaghetti Sauce with Meatballs

Spaghetti sauce:

Meatballs: Directions:
Coat the bottom of a large kettle with oil and saute the onion, garlic, parsley flakes and oregano until they are beginning to turn brown. Add crushed tomatoes plus the can full of water and allow to slowly come to a boil. Add tomato sauce and allow to slowly come to a boil. Add tomato paste and allow to slowly come to a boil. Add salt and pepper and allow sauce to simmer for 2 hours. For extra flavor add a chicken back and a cheap piece of pork to the sauce.

For the meatballs:
Add eggs to ground meat and mix until well-blended. Add cheese, breadcrumbs and seasonings until well mixed. Shape into 1" balls and drop into the spaghetti sauce. Cook in the sauce for the 2 hours that the sauce is simmering.

Servings: Lots
Time to Prepare: A long time

Submitted By: Betsy
Original Source: Family recipe

Tips: I always add the chicken back and the pork. When I prepare a chicken for roasting I always cut the back bone out and remove the anchor bone between the breasts and roast the chicken flat on a roasting pan, so I've always got extra backs in the freezer.

And I always use about a pound-and-a-half of meatloaf mix- imo, the pork/beef mixture makes a better meatball. If my meat department has ground veal, I add that in too (sometimes they do, sometimes they don't)

The meatballs are optional, but I always make it with the meatballs.

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