Italian Spaghetti with Meatballs

Mazie R. Winters
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb ground beef
  • 1 (6 oz) can tomato paste
  • 1 (2 lb) can tomatoes
  • 1 (6 oz) can water (use the tomato paste can and I usually add a little more)
  • 1 tsp pepper
  • 2 tsp salt
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 (7 oz) package spaghetti
  • 1 Tbsp Worcestershire® sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp lemon juice or vinegar
  • 1/2 tsp oregano
  • Parmesan cheese, grated

Combine tomato paste, tomatoes, water, onion, garlic, pepper, salt, Worcestershire® sauce, brown sugar, lemon juice, and oregano in pan. Bring to a simmer and add beef made up into balls (small) without browning. Cover and simmer for about 1 hour. Cook spaghetti according to package directions. Serve with sauce. Sprinkle generously with the grated Parmesan cheese.





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