Spaghetti Sauce and Meatballs
Chantice Hamm
ingredients
- 1 cup chopped onion
- 1 large green pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 small can tomato paste
- 3/4 cup water
- 3 bay leaves
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- MEATBALLS:
- 1 egg
- 1 cup chopped onion
- 1/2 cup bread crumbs
- 1/4 cup milk
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons vegetable oil
- Hot cooked spaghetti
directions
- 1
Saute onions, green peppers, celery and garlic in the oil. Add the rest of the sauce ingredients and simmer 2 hours.
- 2
Mix the meatball ingredients and mush it all together. Save about 1 cup of the meatball mix to cook and add to the sauce and make the rest of it into 1 1/2 inch meatballs. Place the meatballs onto a baking dish and bake for 30 minutes at 350’F. Brown the saved meatball mix and add it to the sauce.
- 3
About 15 minutes before the meatballs and the sauce are ready, cook and drain the shaghetti.
- 4
Serve the sauce and the meatballs on the spaghetti and enjoy!
Source: Chantice
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