75% would make again
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This is an authentic Italian recipe. It was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper!—Etta Winter, Pavillion, New York
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Nutritional Analysis: 1-2/3 cups (calculated without hot cooked spaghetti) equals 387 calories, 14 g fat (6 g saturated fat), 126 mg cholesterol, 1,679 mg sodium, 41 g carbohydrate, 9 g fiber, 26 g protein.
Italian Spaghetti and Meatballs published in Country Ground Beef , p70
This traditional Italian comfort food recipe is simple and easy to make. Try serving it with a mixed green…
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Reviewed on Nov. 03, 2009 by habershamway
DELICIOUS!!! EASY RECIPE--A REAL "KEEPER!"The next time I make this recipe, I will use the ground beef to make a "meat" sauce versus meatballs since we prefer meat sauce over meatballs..
DELICIOUS!!! EASY RECIPE--A REAL "KEEPER!"
The next time I make this recipe, I will use the ground beef to make a "meat" sauce versus meatballs since we prefer meat sauce over meatballs..
Reviewed on Oct. 20, 2009 by book-lady
I am from an Italian family and this is a great authentic recipe. The only thing different that we do is to omit the sugar and put in a whole carrot. The carrot lends a bit of sweetness and supposedly neutralizes some of the acid from the tomatoes. Discard carrot before serving.
Reviewed on Oct. 16, 2009 by 123Lon
One plate of this is over half the daily recommended allowance of sodium. Leave out the 2 1/2 tsp salt, use either low sodium or no sodium canned tomatoes, paste and cheese. There's enough sodium in the sausage and spices to make this a tasty dish without all the additional sodium.Lag
One plate of this is over half the daily recommended allowance of sodium. Leave out the 2 1/2 tsp salt, use either low sodium or no sodium canned tomatoes, paste and cheese. There's enough sodium in the sausage and spices to make this a tasty dish without all the additional sodium.
Lag
Reviewed on Oct. 15, 2009 by KarenKayMertes
I've made this same recipe for years and the only difference is that I soak my bread in milk instead of water. Best the second day!
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