Pasta and Meatballs
Source of Recipe
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28 oz can tomato puree
15 oz can tomato sauce
4 oz can sliced mushrooms, drained and coarsely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon salt, divided
1 pound ground beef
1/4 cup seasoned bread crumbs
1 egg
1/2 pound angel hair pasta, broken into 4-inch pieces
In a slow cooker, combine the tomato puree, tomato sauce, mushrooms,
onion, garlic, oregano, basil, and 1/2 teaspoon salt; mix well. In
a medium-sized bowl, combine the ground beef, bread crumbs, egg,
and the remaining 1/2 teaspoon salt; mix well and form into 1-inch
balls. Gently place the meatballs in the sauce; do not mix. Cover
and cook on the Low setting for 5 to 8 hours. Remove the cover
and add the angel hair pasta; do not stir. Replace the cover and
increase the setting to High. Cook for 1 hour, then stir and serve
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