Spaghetti & Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¾ cup onion, diced
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
- 2 cans tomato paste, (6 oz / 170 g each)
- 1 cup water
- 1 tablespoon sugar
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1½ teaspoons dried oregano, crushed
- 1 recipe Italian Meatballs, Link in Notes
- hot cooked spaghetti
Instructions
- In a pot, heat the olive, add the onion and garlic, cook until tender but not browned.
- Add the next 8 ingredients. Simmer uncovered for 30 minutes. Remove the bay leaf. Prepare meatballs during this time.
- Add the meatballs to the sauce, simmer for another 30 minutes. Prepare the spaghetti during this time.
- Serve sauce and meatballs over the spaghetti, enjoy.
Notes
Low cost per serving.
Additional recipe: Italian Meatballs.
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