Mom's spaghetti sauce and meatballs

8 Servings

Ingredients

Quantity Ingredient
2 cans (28-oz) crushed tomatoes
1 can (15-oz) tomato puree
7 cups Water
4 tablespoons Sugar
5 Bay leaves
1 teaspoon Pepper
2 teaspoons Basil
2 teaspoons Oregano
2 teaspoons Fennel seed
2 smalls Chopped garlic cloves
1 medium Chopped onion
1 can (15-oz) Hunt's Tomato Sauce Special
2 cups Water
2 pounds Ground beef
2 tablespoons Parsley flakes
1 teaspoon Pepper
2 tablespoons Parmesan cheese; grated
4 Eggs
1 cup Bread crumbs
1 teaspoon Onion powder
1 teaspoon Garlic powder

Directions

MEATBALLS

From: Kristen Klusmire <kristen@...> Date: Sun, 28 Jul 1996 22:27:02 -0500 Combine crushed tomatoes, puree, 7 cups water, sugar, bay leaves, pepper, basil, oregano and fennel seed in an 8-quart stockpot. Heat to boiling; reduce heat to simmer and cover. Prepare meatballs Meatballs: Mix all ingredients together. Shape into about 20 (1½-inch) meatballs. Fry in hot oil, turning frequently until all sides are browned.

Remove meatballs from frying pan and add to sauce. In the drippings from the frying pan, brown the chopped onion, the chopped garlic, the can of tomato sauce special, and the 2 cups water. Bring to a boil. Add this to the sauce. Continue to simmer the sauce until thickened, about 2-3 hours, stirring frequently.

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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