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Jack's Spaghetti and MeatballsMain Dishes & Casseroles
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Submitted by Jane for her friend Jack LeBlanc
Lafayette, LA
on Saturday, September 09, 2006
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 3 hours, 0 minutes |
| Ready In: | 3 hours, 30 minutes |
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This recipe was given to me many years ago. It has been my childrn's favorite every sense.
Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred - combine the pasta with the sauce or spoon the sauce over the pasta. What your favorite way? |
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| Ingredients |
| Meatballs |
1 medium onion chopped |
| 2/3 cup Romano cheese |
2 tsp garlic powder (or more) |
| Natures seasonings to taste |
3 pounds ground beef |
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| Meatball Sauce |
2 cans 15 oz stewed tomatoes |
| 2 cans 6 oz tomato paste |
1 clove garlic crushed |
| 2 bay leaves |
1 tbsp oregano |
| 1 medium onion |
1 bell pepper chopped |
| 1/2 cup water |
Oil for browning meatballs and sauce |
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Cooked pasta of choice |
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| | | Directions | Meatballs: Combine thoroughly the ground meat, onion, cheese, and seasonings. Form golf ball size meatballs and brown in oiled skillet. Set aside
Sauce: In a thick bottom pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Stir to prevent sticking. Add the remaining ingredients, stir and then add the meatballs. Cook on low heat for one more hour or as this Cajun says - "Use your judgment if it is enough (on the cooking time)" and maybe add a li'l more water if needed. Serve with your favorite pasta.
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