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Spaghetti and meatballs

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Ingredients/Components

sugar - 1 tsp
eggs - 2 item
salt - 2 tsp
pepper - 1/2 tsp
Parmesan cheese - 1/3 c
fine dry bread crumbs - 1/4 c
oregano - 1/2 tsp
parsley - 2 Tbsp
olive oil - 1 item
onion, minced - 1 item
bay leaf, crushed - 1 item
size - 2 cans
water or 1 can
garlic dry minced - 1/8 tsp
ground beef, chuck
sweet Italian sausage link - 2 lb

How to make spaghetti and meatballs:

Meatballs:1 1/2 lb. ground beef, chuck2 eggs1 tsp. salt1/2 tsp. pepper1/4 tsp. oregano1/3 c. Parmesan cheese2 Tbsp. parsley1/4 c. fine dry bread crumbs2 lb. sweet Italian sausage link olive oil Bring sauce to a boil, stirring frequently. Simmer at least 1 hour. Cut sausage into 3-inch lengths and brown in a small amount of olive oil, drain on paper towels and add to sauce. Add meatballs to sauce, simmer 1 hour. Refrigerate overnight. This not only makes the flavor better, but any grease that rises to the top can be scooped off with a spoon. Progresso or Contadina puree makes the best sauce. Cook the next day on simmer for a couple of hours. The longer your sauce cooks, the better the flavor and the thicker the sauce. If the sauce gets too thick, add a little water and/or more puree.

Recipe categories: Main dish, Ground beef, Spaghetti.

Rating:

3.9

Average rating: 3.9, total votes: 7

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Related ingredients:

sugar, milk, sour cream, butter or margarine, flour, water, onion soup mix, ground beef, italian seasoning