Dawn’s Spaghetti and Meatballs
Sauce:
3/4 C chopped onion
3 T. oil
2 1-lb cans tomatoes (4 cups)
2 6-oz cans (1-1/3 cups) tomato paste
1 T. sugar
1-1/2 t. salt
1/2 t. pepper
1 bay leaf
1-1/2 t. oregano
1 cup water
Cooked chopped onion in hot oil until tender. Add next 7 ingredients, along with 1 cup water. Simmer 30 minutes. Remove bay leaf. After mixing and baking meatballs, add them to sauce and simmer another 30 minutes.
Meatballs:
1/2 c. bread crumbs
1 lb. ground beef
2 eggs
2 T. chopped parsley (or 2 t. dried parsley)
1 clove garlic, minced
1 t. crushed oregano
1 t. salt
1/2 cup grated Romano cheese
Preheat oven to 375 degrees. Mix ingredients together thoroughly. Form into 1-inch balls. Bake in broiler pan for 20 minutes. Add to sauce.
We haven’t had this in a while, but I was reading this post, about saving money at the grocery store, and it made me think of this recipe. This home-made marinara sauce is so much better than store-bought sauce!
I think everyone has a memory of spaghetti and meatballs from their youth and every time they see a recipe they’re reminded of happy times. My mother would yell if we sucked the spaghetti strands up from the plate so of course we all did.