Grandma betty's spaghetti sauce and meatballs
Recipe by Rachel Mefford Morrone
1 Green Pepper- Chopped
1 Onion- Chopped
3 Stalks of Celery- Chopped
1- 12oz or 18oz can of Contadina tomato paste (my original recipe says the big can, lol)
Water- You will fill the can of tomato paste twice with water and add the water to the sauce
1- 15oz or 2 6oz cans of Hunts Tomato Sauce
Spices Grandma added
1tbs sugar
Salt (she just said a dash or more)
Pepper (she just said a dash or more)
Season Salt (she just said a dash or more)
Garlic Salt (she just said a dash or more)
Spices Rachel Adds
1tbs extra virgin olive oil
2 Cans Diced tomatoes or 3 freshly chopped tomatoes
1 extra green pepper
1tbs Italian Seasonings (or more)
1tbs chopped basil (or more)
1tbs Italian parsley (or more)
1tbs oregano (or more)
4 cloves of garlic pressed (or more)
In the summer I also add other veggies like zucchini or squash
For the Meatballs
2lbs of Ground chuck (I prefer ground sirloin)
Breadcrumbs or crushed saltines
1 Egg
Salt, pepper, garlic salt
Prep. Time → 30 min
1. Directions
1. Start by sautéing the onions, garlic, and green peppers in 1TBS of extra virgin olive oil in a large pot with a lid.
2. After those have cooked for several minutes start to add the sauce, the tomato paste, and water.
3. Add spices and cook it on low.
4. Mix everything together for the meatballs in a bowl and then round them out in little balls, make them bigger than a golf ball but smaller than a tennis ball and add them to the sauce.
5. Cook this on low covered for 6-8 hours.
main courses May 11, 2016 15:42
No one has liked this recipe.
No comments yet.