We've always just had spaghetti. You know the easy one. Fry ground beef, drain it, stir in sauce, eat over noodles. I had wanted spaghetti and meatballs for a while and my husband had mentioned them several times as well. My brother has always talked about how good my aunt's Spaghetti & Meatballs are. She sent me the recipe and we loved them. I'm sure they weren't as good as hers, but they were good. We ate the leftover meatballs and sauce on subs a couple days later. I'll post that as well, but it wasn't rocket science. Notice the breadsticks? This was my second batch of the Olive Garden Breadsticks. They look a little better in appearance than the 1st.
Sauce
Ingredients:
-1 jar of Ragu traditional spaghetti sauce -1 pkg. of dry spaghetti mix
-1 small can of tomato paste
- a little bit of sugar
Instructions:
Combine the spaghetti sauce, the mix, tomato paste and sugar to your taste in a deep skillet or pot. Stir together well and bring to a boil. After it starts to boil, add water to get it to the consistency you prefer. Reduce heat and simmer for an hour or so. Make sure to keep an eye on the sauce and keep it stirred, it will stick. If you haven't already prepared the meatballs, do so while the sauce is simmering.
Meatballs
Ingredients:
- 1lb. ground hamburger
-1 whole egg
-Italian bread crumbs (if you don't have bread crumbs, you can use Pepperidge Farms dressing crumbs or crushed Ritz or saltine crackers)
- a little milk
Instructions:
Combine the hamburger meat and egg, mixing thoroughly. Add in a little milk and enough bread crumbs to get the consistency you want. Mix it all together well (I used my hands). Roll out into little balls and fry them in an iron skillet until brown. Add to prepared sauce and simmer for another 30 minutes. Serve over spaghetti noodles.