Sam’s E-Z Spaghetti Sauce
2 packs McCormack’s Italian Spaghetti Sauce w/Mushrooms (French sauce is also good)
1 15oz can Hunt’s Italian Chunky tomato sauce
1 6oz can Contadina tomato paste
2 teaspoons oleo margarine
1 clove garlic
1 bay leaf
1 teaspoon sugar (Carrot may be substituted to remove bitter taste from tomato paste)
A sprinkle of thyme leaves
Follow directions on spaghetti sauce mix. Add oleo, garlic, bay leaf, thyme, and sugar/carrot to tomato sauce and tomato paste while they are heating to boil. Add mix when liquids come to a boil. Dad usually added about 2 more cups of water to liquids than the packages called for.
Sam’s Meatballs
2 Lbs lean ground meat
1 cup Italian flavored bread crumbs
½ cup milk
1 medium onion finely chopped
2 Teaspoons Salt
1 Clove garlic minced
2 Teaspoons Worcestershire sauce
3 eggs
Olive oil or cooking oil
Mix ingredients; shape into balls 1-1/2 inches in diameter. Cook in oil over medium heat until brown. Place in oblong cake pan in preheated 350 -degree oven for 30 minutes. Remove from oven , place in sauce, and simmer for about 15 minutes.
Best served over Cappellini or angel hair spaghetti (Basically, the thinnest one you can find).
I just realized that you only posted the instructions for the sauce. You have to post the instuructions for the meatballs too.
You didn't read the whole thing. It continues.
thanks for taking the time to print the recipe--we eat a lot of spaghetti here and I always liked meatballs instead of just ground beef in the sauce.
I like it both ways. Patsy makes a baked spaghetti and meat sauce that rivals Dad's spaghetti and meatballs.