Italian Spaghetti With Meatballs

“I got this from Recipe Exchange back in the Dinosaur Age. According to the author, the original recipe came with her grandmother from Italy in 1920. I have been working with it for years and have, of course, tweaked a good deal. This is an awesome sauce. I usually make a batch early in the year, we eat it for a few days and I freeze the remainder (without the meatballs) and just make more meatballs later and add to the defrosted sauce (simmer for a good while to cook the meat). The meatballs are really versitile and the main reason we love this recipe. They are great on sandwiches or just by themselves with a little sauce and parm.”
2hrs 45mins

Ingredients Nutrition


  1. Sauce:
  2. Pour one can whole tomatoes and one can tomato paste in to a food processor. Add all spices and blend until smooth.
  3. Pour this in to a large pot (I use a 10 qt to be sure there's plenty of room).
  4. Process remaining tomatoes and paste until smooth and add to pot. Add somewhere between 6 and 10 cups of water until the sauce has a loose, but not watery, consistancy. This will be the key to your sauce's thickness later.
  5. Bring sauce to a boil and then simmer (the longer the better, but at least 2 hours). Once your pot is simmering, drop in your raw meatballs, one at a time and gently. Stir regularly, always from the bottom.
  6. Meatballs:
  7. Mix all ingredients together and form in to small balls, no bigger than a golf ball. Drop in sauce gently after it has started its simmer.

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