Meatballs and spaghetti is an all-time dinner favourite in my house, but a more time-consuming dish to prepare. So I
- 1 T bsp oil -
- 2 lb chopped meat -
- 3 cloves garlic, crushed -
- 1 tsp salt -
- ½ tsp pepper -
- 1 tsp onion powder -
- 1 28-oz can crushed tomatoes -
- 1½ cups marinara sauce -
- 3 T bsp ketchup -
- ½ cup light brown sugar -
- 3 bay leaves -
- 5 cups water -
- 1 lb spaghetti, raw -
1. Heat the oil in an 8-quart, heavy-duty stock pot. Add the meat and brown it in the pot, along with the garlic, salt, pepper and onion powder, until the meat is cooked through (5–7 minutes). Break up any large chunks so that the meat resembles very small meatballs.
2. Add the crushed tomatoes, marinara sauce, ketchup, brown sugar, bay leaves and water to the pot. Cover the pot and bring the sauce to a boil. Add the spaghetti and stir it into the mixture.
3. Lower the flame to medium–low and cook for about 20 minutes, until the pasta is cooked through. Stir often so that the spaghetti does not clump together.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.