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There’s nothing like old-fashioned spaghetti and meatballs. In this recipe, my mother shares one of our favorite dinners, bringing back amazing childhood memories. This recipe is quick and easy to toss together. Everything is made in the same pot, which means fewer pots to wash and an epically flavorful sauce.
1/4 cup + 2 tablespoons oil, divided
1 medium Spanish onion, diced
1 small green pepper, diced
1 can button mushrooms
42 ounces Tuscanini Tomato Juice
1/2 cup sugar
1 tablespoon + 1 teaspoon salt, divided
2 pounds ground beef
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 cup rice
1 egg
1/2 teaspoon black pepper
1 box Tuscanini Spaghetti, uncooked
Heat two tablespoons oil in a big deep pot over medium heat. Add onion, pepper and mushrooms, and sauté for six to eight minutes.
Add tomato juice, then add another 42 ounces of water. Add sugar and one tablespoon salt, and mix well. Bring sauce to a boil, then reduce heat to a medium simmer.
In a large bowl, combine ground beef, remaining 1/4 cup oil, garlic, rice, egg, remaining teaspoon salt and pepper. Mix well.
Form meatballs from meat mixture and add to simmering sauce. Cook for 40 minutes.
Add spaghetti to sauce and cook for 10 minutes, or until soft.
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