Thursday, September 21, 2006

Spaghetti Sauce with Meatballs

3 pounds ground round
3 cups bread crumbs
2 eggs
crushed red pepper
garlic powder
1 medium onion, chopped fine
2 cans tomato puree, 29 ounces
1 can crushed tomatoes, 29 ounces
3 cans tomato paste, 6 oz
6 cups water

MEATBALLS: Mix meat, egg, bread crumbs, onion and spices. Form into meatballs. Bake at 400 for 20 minutes until brown. Drain with slotted spoon.

SAUCE: Mix tomatoes, puree, paste, water, more of the same spices. (I prefer to use about a tablespoon of jarred minced garlic, instead of garlic powder, in the sauce). Add meatballs. Boil, then turn down to a simmer. Cook for 3 to 4 hours over lowest possible heat. Stir frequently.

Keep cover on pot for thinner sauce, uncovered pot for thicker sauce.

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