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I grew up eating this recipe at my grandmother’s house. It was a big treat to go to Grammy’s house for Sunday dinner of spaghetti. The smell of the sauce would float through the house and the anticipation would build, just knowing what a yummy meal would soon be ready. The whole family would sit around the table, enjoying each other’s company and this dish. Usually Grammy would fix this dish when my aunt from Alabama would come visit.

Now that I have my own house, I want to make this recipe part of our family tradition. Even though it looks like there are a lot of ingredients, it is quick to put together and the results are amazing. The left-overs are good too!

Grammy’s Spicy Spaghetti

Meatballs: 

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 medium onion, chopped
  • 2 tbsp dry bread crumbs
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup milk
  • 1 tsp seasoned salt
  • 1/4 tsp pepper

The Sauce:

  • 1 (28oz) can crushed tomatoes
  • 1 (6oz) can tomato paste
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp fennel seeds, crushed
  • 1/2 tsp basil leaves
  • 1/4 tsp marjoram leaves
  • 1/4 tsp thyme leaves
  • 1/8 tsp oregano leaves
  • 1/8 tsp crushed red pepper
  • 2 garlic cloves, minced finely
  • 1 small onion, diced

In a bowl, combine the meatball ingredients and mix well. Shape into walnut sized meatballs. In a Dutch oven, brown meatballs in olive oil. Remove and drain when cooked through. If there is a lot of grease in the Dutch oven, drain most of it off. Add the remaining ingredients except the tomato products. Saute in the grease until onion is tender. Add the tomato products. Bring to a boil. Reduce heat and simmer for 30 to an hour minutes. Serve over cooked spaghetti noodles. Garnish with Parmesan cheese.

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