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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This recipe is one I received from a good friend. It is the spaghetti recipe I always make now as my family just loves it! I usually add extra garlic because we really like it and I have started using fresh shredded parmesan cheese but in the past have used the stuff in the green container! I have been known to start this in the morning and let it simmer all day. Oh, the aroma!!! (Wouldn't let me enter 2 (1 lb. 12 oz.) cans of tomato puree.) Ingredients:
2 (28 ounce) cans tomato puree |
1 (12 ounce) can tomato paste |
1 teaspoon minced garlic |
3 bay leaves |
2 teaspoons italian seasoning |
2 teaspoons black pepper |
2 teaspoons salt |
1/2 cup parmesan cheese |
1 country rib |
1 1/2 lbs ground beef |
2 eggs |
1/2 cup cracker meal |
1/4 cup parmesan cheese |
1 teaspoon salt |
1 teaspoon black pepper |
1/4 cup minced onion |
1/4 cup parsley flakes |
Directions:
1. Sauce:.
2. Place everything in a large pot and start on medium heat.
3. Add 2 large cans of water and stir.
4. Cook for 3 hours.
5. Add more water if thickening too fast.
6. Meatballs:.
7. Mix all ingredients.
8. Roll into meatballs then place in baking dish and bake at 350° for 15-20 minutes until browned.
9. Add to sauce immediately while sauce is cooking.
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