Mom's Spaghetti Sauce & Meatballs!

Connie Thompson's Spaghetti Sauce & Meatball Recipe

We always like to eat a plate of pasta the night before a long event.  Tonight's carbo-loaded pasta was topped with Eve's mother's homemade spaghetti sauce...


This spaghetti sauce is very mild.  Our dish included "Nate's Meatless Meatballs, Zesty Italian flavor". We haven't eaten meat in years, but we'll provide Mom's recipe for meatballs also because they are really very good... Oh yea and this makes a ton of sauce because Mom was cooking for seven!

Sauce:
2-12oz cans tomato paste
12 cups of water
1 small to medium sized onion, chopped
1 Tablespoon olive oil
2 Tablespoons sugar
1 package or teaspoon beef bouillon (we used one teaspoon "Better Than Bouillon, Organic Vegetable Base)
1/2 teaspoon garlic powder
2 teaspoons Italian Seasoning
3 teaspoons dried basil
4 teaspoon dried oregano
1 dried bay leaf

Saute onion in olive oil until tender, add tomato paste and water, blend well
Simmer for 45 minutes
Add all other ingredients and meatballs (if you are using "meatless" meatballs, add them in during the last 5-10 minutes, you don't want to over cook them)
Simmer 1/2 hour longer or until as thick as you like (the longer it simmers, the thicker it gets)
Salt and pepper to taste
Remove bay leaf  before serving (cuz it's yucky if you eat it)

Meatballs:
preheat oven to 400 degrees
1-2 lbs ground beef
1 egg
Mix well
Add 1/4 cup of water and mix well.  You want the mixture to be rather soft, so you may need to add more water
Now add 1/2 cup plain bread crumbs and 1/2 cup Italian seasoned bread crumbs
Mix well, shape into meatballs
Place meatballs on a "Pam" sprayed cookie sheet and bake in oven until they look brown
Add to spaghetti sauce during the last 30 minutes of cooking

Now, cook up some pasta and eat!

Hope you enjoy it!

Bart & Eve
sure do miss you mom...