Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Perfected Spaghetti and Meatballs

I hope to try these soon.


My Family Spaghetti and Meatballs

Lightly brown 4 minced garlic cloves and 1 finely diced green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove.

1 lg can diced tomatoes

1 lg can crushed tomatoes

1 sm call puree

1 cup of dry red wine

1 tablespoon of dried oregano

1/2 tablespoon of dried basil

salt to taste

1 tablespoons sugar

Add all ingredients to 6 quart crock pot.

Meatballs

1 pound ground lean hamburger

3 garlic minced garlic cloves

1 tsp each dried oregano/basil

1/2 cup of romano cheese

1 tblsp dried parsley

1 egg

mix thoroughly and form in to med/small meatballs. You can either bake these or saute them in 2 tablespoons of olive oil until brown.

Add to sauce and scrape drippings in to the sauce also. Stir well and cover.

Cook on high for 10 hours and serve over pasta with Italian bread and more grated romano. Delicioso!

PS...I assemble the sauce the night before and put in fridge. Add meatballs in the morning