2 cans of tomato sauce
1 small can of tomato paste
1/2 onion (diced)
1 can of ';sliced'; black olives
2 or 3 cloves of garlic (minced)
1 Tablespoon of Olive Oil
1 Tablespoon of Sugar
OPTIONAL: 1 can of diced tomatoes - or - stewed tomatoes.
Directions:
Saute the diced onions in some butter, (or olive oil). Put these aside until needed later.
Melt a tablespoon of butter in a frying pan, then add the hamburger meat, (all crunched up), and cook it up.
Shake some McCormick brand ';Season-all'; over the meat as its cooking to bring out some good flavor!
Transfer cooked meat and sauteed onions to a large pot.
Add the above ingredients all at once and cook over low heat, stirring occasionally!
Shake some garlic salt into it as it's cooking, (suit to taste!).
Don't forget the noodles... follow instructions on the package!
There ya go... enjoy!Any good recipes for cooking spaghetti and meatballs?
Make the spaghetti according to the package directions but make sure you drain it in a colander real well before adding you sauce...this is the secret for keeping it from getting too runny/watery. I don't have a sauce (or as us Italians call it, gravy) recipe. I just use Hunt's in a can and doctor it up. But as for meatballs, use equal amounts of ground beef, ground veal, and ground pork (most stores will sell it as a meatball mix) If they do not sell the combination pack than buy all three seperately and make it yourself. Mix it with raw eggs, locatelli grated cheese, milk, bread crumbs, and italian seasonings. I can not tell you the exact amounts because I never measure. After all these years I make my meatballs without measuring- just eye up the amounts- sorry. But if you use those ingredients you'll have a winning meatball. You can pan fry them or bake them in the oven on a cookie sheet or 9X13 pan.Any good recipes for cooking spaghetti and meatballs?
Hell yeah bro. THis is a good one. It's my personal mix. Everyone in america has, at one time or another, had some form of spaghetti and meatballs. ( hundus not included )
Drop the meatballs. Completely. It's hard to find good meatballs anyway. So add something new. Here's what I do: Go out and grab some Hunt's Tomatosauce with Meat and Sausage in it already. Then go to the Meat section and pick up one link of Polish Kilbasa. Head home. Take the kilbasa (in it's horseshoe shape) and cut it crosswise at the center into two seperate halves. One half you dice and chop into much smaller pieces. Start the sauce. Drop into the sauce one tablespoon of sugar, one teaspoon of salt and pepper. One tablespoon of orregano and Basil. Drop in diced kilbasa pieces and let it simmer. The heating process of the sauce will actually cause the smaller meat pieces to be absorbed into the sauce. This is good. Then for the other half of the kilbasa chop into bite-sized pieces. Put asside until the sauce is simmering with the occasional pockets of air splattering sauce. I like my pasta aldente. (not soft and noodly...a little chewy) So I boil the water with some veggie oil in there to keep the pasta from sticking to one another. Drop the spaghetti in and let it boil for 10 minutes only for aldente. Longer if you want the wet noodle effect. Take the sauce off the heat around the same time the pasta is done. Drain and serve with a good garlic/butter (toasted) french bread loaf. Perhaps a Merlot from Ravenswood Wineries. It's inexpensive and has a lot of flavor. Salute.
make the typical spaghetti and meatballs- put in large baking pan and instead of using regular sauce top it with a mixture of(2 regular size cans Manwich sauce and pureed tomatoes(160z.) Top with top with mozzarella cheese(2cups) - bake 350 for 30 minutes
go to www.allrecipes.com
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