Wednesday, December 29, 2004
grandma annie's spaghetti and meatballs
Grandma Angie’s Spaghetti & Meatballs
Angel & Patrick Williams
The Sauce
1 large can of tomato paste (18-oz)
1 small can tomato paste (6-oz)
3 large cans water + 2 small cans water
2 tsp. granulated garlic (you can also use fresh garlic, approx 1 tsp.)
½ to 1 tsp. fresh ground black pepper
Approx. ½ onion, chopped
1 tsp. salt
1 tsp. oregano
½ to 1 tsp. basil
1 packet sweet-n-low or equal, or 1 tsp. sugar
Begin by cooking the onion in extra virgin olive oil, in a nice big pot. Once onions are finished, then add the rest of the ingredients listed above. Simmer on low heat for 30 minutes to 3 hours, stirring frequently. The longer the sauce cooks, the thicker it will become!
*The quantities of spices listed above make for a nice mild sauce. We prefer lots of spices, so I double all the spice quantities. Feel free to season to your own tastes!
The Meatballs
3 lbs. ground sirloin or lean ground beef
3 eggs
1 Tbs. salt, granulated garlic, onion powder, and black pepper
3 c. bread crumbs
1 to 2 c. water
2 Tbs. parsley
¾ c. Romano cheese
Mix all ingredients together in a large bowl. Make sure the mix is wet; you may need to add a bit more water.
On medium heat, pour enough olive oil in a pan to cover the skillet bottom. Form meatballs and cook until browned. Check insides to be sure they are cooked. The leftover cooking oil is great to add a Tbs. to sauce for extra meaty flavor. Extra meatballs can be frozen. Add cooked meatballs to sauce to simmer and add flavor. Be careful not to break meatballs during stirring.
Serve with sauce & your favorite pasta. Some helpful hints during pasta cooking: add 1 Tbs. olive oil to water to keep pasta from sticking, and 1 tsp. salt to water to help boil.
Angel & Patrick Williams
The Sauce
1 large can of tomato paste (18-oz)
1 small can tomato paste (6-oz)
3 large cans water + 2 small cans water
2 tsp. granulated garlic (you can also use fresh garlic, approx 1 tsp.)
½ to 1 tsp. fresh ground black pepper
Approx. ½ onion, chopped
1 tsp. salt
1 tsp. oregano
½ to 1 tsp. basil
1 packet sweet-n-low or equal, or 1 tsp. sugar
Begin by cooking the onion in extra virgin olive oil, in a nice big pot. Once onions are finished, then add the rest of the ingredients listed above. Simmer on low heat for 30 minutes to 3 hours, stirring frequently. The longer the sauce cooks, the thicker it will become!
*The quantities of spices listed above make for a nice mild sauce. We prefer lots of spices, so I double all the spice quantities. Feel free to season to your own tastes!
The Meatballs
3 lbs. ground sirloin or lean ground beef
3 eggs
1 Tbs. salt, granulated garlic, onion powder, and black pepper
3 c. bread crumbs
1 to 2 c. water
2 Tbs. parsley
¾ c. Romano cheese
Mix all ingredients together in a large bowl. Make sure the mix is wet; you may need to add a bit more water.
On medium heat, pour enough olive oil in a pan to cover the skillet bottom. Form meatballs and cook until browned. Check insides to be sure they are cooked. The leftover cooking oil is great to add a Tbs. to sauce for extra meaty flavor. Extra meatballs can be frozen. Add cooked meatballs to sauce to simmer and add flavor. Be careful not to break meatballs during stirring.
Serve with sauce & your favorite pasta. Some helpful hints during pasta cooking: add 1 Tbs. olive oil to water to keep pasta from sticking, and 1 tsp. salt to water to help boil.
# posted by Chelsea @ 2:11 PM 
