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“This was one of those "accident" recipe's that turned out really great. I was making spaghetti one night and when I went looking for a jar of sauce there wasn't any. The only thing close to a tomatoe base sauce was something that I picked up from a specialty store. You can make it one of two ways (that I've tried anyhow). The first is how I made it the other night with less of a kick. Or with a spicy kick like I made it the first time. The ingredients that say "optional" those are the ones that I added to give it more of a consistency and color. Plus it tamed it. Either way I feel this is pretty good.”

Ingredients Nutrition


  1. Cook the ground beef on a medium to low flame. If you choose to not use this method, then put a few tablespoons of oil in the pan and cook only half of the bag of meatballs. Or as many as you want.
  2. Once the ground beef has started to change to a light pink, drain the excess oils and add the frozen meatballs. Cook until the ground beef is cook all the way through and until the meatballs are no longer frozen.
  3. Now add your Pataka's Original Cooking sauce. Then take the 1/2 cup milk and put it in the jar of the cooking sauce to get the excess sauce that remains and add it to the pan.
  4. Add the diced tomatoes and the bell peppers continue to cook on a medium flame until the sauce starts to simmer and reduce to a low flame. Continue cooking until the bell peppers are soft -- or if you like a little crunch just cook until they are warm.
  5. Toss with your favorite pasta and enjoy!
  6. *Note: The cooking sauce only comes in a 15 ounce jar, the site was giving me a hard time. If you like all of the extra ingredients and still want more of a kick you could always add half a jar more of the Pataks Cooking Sauce.

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