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Grandma's Spagetti & Meatballs
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8 sm cans | tomato paste, (either plain or w/ Italian seasoning) |
24 cans | water |
3 | bay leaves |
2 tbs | Italian seasoning |
1 tbs | basel |
Salt | |
pepper | |
garlic powder to taste | |
4 lbs. | ground beef |
2 tsp | salt |
1 tsp | pepper |
2 tbs | garlic powder |
1 cup | bread crumbs |
1 cup | Parmesean cheese |
2 | eggs |
1/2 cup | milk |
1 lb | block of fat back or salt pork |
1/2 cup | chopped Italian parsley |
6 cloves | garlic, sliced |
1 cup | Romano cheese |
1/2 cup | sugar |
1 a 2 lbs Pasta (ziti, Spagetti or angel hair)
Spray large sauce pot with cooking spray. Whisk paste a few cans at a time with water. Add bay leaves and seasonings to taste. Heat sauce to boiling, then turn to low and cook to reduce liquid (stir often to keep from burning on bottom).
Add seasonings, bread crumbs, cheese, eggs and milk to ground meat. Form into 1 1/2" balls. Fry fat back to make cooking oil (remove any meat after browning). Add Italian parsley and garlic and pan fry for a few minutes. Add meatballs and fry until outsides have thin crust. Put meatballs aside and add remaining fat/oil and garlic to sauce. Add any pork meat from fatback to sauce.
After about 1-2 hours, add meatballs to sauce. Simmer on low for another hour. Add Romano cheese and sugar to sauce during last half hour of cooking (total sauce cooking time abt 4 hours).
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