Linda’s Spaghettie & Meat Balls

(from cokerlj’s recipe box)

This was the way my mother always made spaghetti and meat balls, we aren’t Italian! I have made only a few adjustments and additions to her original recipe…and she didn’t have a recipe except in her head.
Serve with garlic toast, salad & Parmesan cheese.

Source: Millie V. Bartek & Linda B. Coker

Categories: Beef, Italian, KIDS STUFF!, Pasta

Ingredients

  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 2 stalks celery finely chopped
  • 1 1/4 onion chopped
  • 3 cloves garlic inced
  • 1/4 bell pepper chopped (very optional)
  • 1 tablespoon fresh parsley (1 teaspoon dried parsley will work ok)
  • 1 teaspoon oregano dried crushed leaves
  • 1/2 teaspoon ground oregano
  • 2 tablespoons chili powder
  • 1/4 cup sugar
  • 2 cans Hunts tomato sauce
  • 6 ounce can tomato paste
  • water
  • salt and pepper
  • -
  • PASTA:
  • water
  • salt
  • 1/4 cup olive oil
  • spaghetti pasta

Directions

  1. In very large skillet (I use my large electric skillet.) or dutch oven or soup pot heat the 2 tablespoons olive oil.

  2. Add celery, only 1 onion (save the 1/4 onion for meat balls), bell pepper if used. Saute until vegetables are transparent, golden, but not fried.

  3. Add garlic, parsley, both oregano’s and saute just a little more.

  4. Stir in chili powder & sugar until just incorporated. This will start to brown quickly on bottom.

  5. Quickly add both cans of tomato sauces and tomato paste. Into each empty tomato sauce can add water to 1/2 way…pour into simmering sauce and stir. Into tomato paste can, fill this can with water and pour into simmering sauce.

  6. Allow sauce to simmer while preparing meat balls.

  7. MEAT BALLS: Salt and pepper meat. Mix in very finely chopped 1/4 onion. Very gently form meat balls and drop into the simmering sauce. (Many people fry or bake their meat balls before adding to the sauce…for this recipe do not.) Allow meat balls to “change color” before stirring…then gently stir, turning meat balls over in sauce.

  8. Simmer slowly for about 1 to 1 1/2 hour…stir only as necessary. You can keep partially covered…just set the lid ajar on your pan.

  9. There will be some grease come to the top of the sauce from your meat…you will want to skim this off and discard.

  10. FOR PASTA: Bring salted water to boil. Pour in about 1/4 cup olive oil or vegetable oil…this keeps pasta from sticking together during and even after cooking. Add pasta, cook until done…taste to see. Drain, rinse lightly with warm water…serve immediately.

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