Spaghetti
with Meatballs
2
tablespoons olive oil or butter
1
clove garlic -- minced
1
medium onion -- finely chopped
1
28 oz can Italian-style tomatoes -- mashed
2
teaspoons salt
1/2
teaspoon sugar
1
teaspoon leaf basil
1
teaspoon leaf oregano
1 6
oz can tomato paste
1/4
teaspoon crushed red pepper
2
16 oz pkgs spaghetti
grated
Parmesan cheese
***Meatballs*** --
optional
1
pound lean ground beef
1/2
pound lean ground pork
1
teaspoon garlic salt
1/4
cup grated Parmesan cheese
1/8
teaspoon freshly ground pepper
1/2
teaspoon leaf basil
1/2
teaspoon leaf oregano
1/4
teaspoon leaf thyme
3/4
cup dry bread crumbs
1/3
cup pine nuts -- optional
2
tablespoons dried parsley flakes
2
eggs
1/4
cup evaporated milk
Meatballs:
Mix
all ingredients thoroughly. Shape into 24 meatballs anbout 1 1/2 inches
in
diameter. Place on baking sheet and bake in 450 degrees oven for 15 to
20 minutes
or brown meatballs in skillet; drain.
Spaghetti:
Combine
all ingredients except Meatballs, spaghettin and cheese in
Crock-Pot; stir well. Cover and
cook on Low for 5 to 10 hours. Then add Meatballs and cook for 2 more hours.
Just
before serving, cook spaghetti according to package directions.
Serve top
ped with Meatballs in sauce and pass grated Parmesan cheese.
Serves
10 to 12.
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