I thought I'd share that recipe with you. We've been using this recipe for at least 45 years. The original recipe came from the cookbook "Recipes on Parade - Meats" and includes 2000 world wide favorites of Military Officers' Wives. (I took that right off the cover.) The book was published in 1964 and I purchased my first copy while my husband was in the Navy. That one fell apart and a few years ago I replaced it with a copy I found on Ebay.
My kids love Italian sausage, so we throw some in the pot with the meatballs. We also use Italian sausage in the meatballs and I brown them on a cookie sheet in the oven. I double the meatball portion of the recipe so we have lots of meatballs in the sauce. These are just a few of the changes we've made. Enjoy!
Famous Italian Spaghetti
2 cloves of garlic, minced
1/2 c. onion, chopped
3 T. olive oil
1 1/2 pounds of ground beef (I usually just use 1 pound)
1 6 oz. can tomato paste (I always use Hunts)
1 8 oz. can tomato sauce (I always use Hunts)
1 1 lb. can tomato puree (I always use Hunts and this size can is no longer available. It now comes in a smaller size can so I buy enough to have at least one pound. It ends up being a little over one pound and I use it all.)
2 t. sugar
2 c. water
1/4 c. parsley, chopped
1 small bay leaf
1/4 t. rosemary
1/4 t. basil
1/4 t. thyme (I leave out)
1/4 t. allspice
1/4 t. oregano
1/4 t. pepper
1 t. salt (I omit)
1 4 oz. can undrained mushrooms
In large sauce pan cook garlic and onion in oil until golden brown with 1 1/2 pounds of ground beef, add remaining ingredients, cover and simmer gently for two hours or longer.
(I double the below recipe so we have lots of meatballs in the sauce.)
1 lb. ground beef.
1/2 pound bulk pork sausage (I use Italian sausage removed from the casing - half sweet and half hot.)
2 T. onion, chopped
2 T. celery leaves, chopped
1/2 cup dry breadcrumbs (I usually use cubed bread.)
1/4 cup milk
1/2 t. salt (I omit)
1/2 t. pepper
1 clove garlic, minced
1/4 cup Parmesan cheese
Combine all ingredients; shape into 1 inch balls (mine are larger). Brown, drain fat. (I cook them in the oven on a cookie sheet sprayed with Pam.) Add to sauce and simmer 30 minutes. (I simmer a bit longer.) Serve over spaghetti.
I cook sausage links in oven. Usually a 1/2 pound of sweet and a 1/2 pound of hot. Prick them all over with a fork. Place in one inch of water in pan and cook 20-30 minutes on each side in 350 degree oven. Watch and adjust time. Slice at an angle and add to sauce when you put in the meatballs.
(This is from Recipes of Parade - Meats, 2000 worldwide favorites of Military Officers' Wives...with my changes.)
Now please head over to Jenny's blog for a list of this week's participants.