Sylvia Rugg, Sterlington, La.
Sauce:
- 1 large can tomato paste
- 5 cans water
- 1 large onion, chopped and seared
- Salt and pepper to taste
- Parsley flakes
Meat Balls:
- 2 lb. ground beef
- 1 large onion, chopped
- 1 cup celery, chopped
- Salt and pepper to taste
- 2 Tbsp Parmesan cheese
- 1 egg
Put sauce in large covered container and simmer while you prepare meat balls. Mix meat ball ingredients well and roll into balls and fry in hot oil until evenly browned. Remove the meat balls and put in meat sauce and simmer for another hour.
If after adding meat balls to sauce, if this is not enough sauce, add another can of tomato paste and water).
Serve over spaghetti.
