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Spaghetti Con Carne Recipe

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This is a hearty recipe that belonged to my grandparents, who homesteaded in Wyoming.—Carol Ice, Burlingham, New York

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Spaghetti Con Carne Recipe

Prep: 5 min. Cook: 35 min.

Yield: 4-6 Servings

5 35 40

Ingredients

SAUCE:
1 teaspoon vegetable oil
1 garlic clove, minced
1 small onion, chopped
3 cups tomato juice
1 to 2 tablespoons chili powder
1 teaspoon salt
MEATBALLS:
1 pound ground beef
1 egg, beaten
1 garlic clove, minced
1 small onion, minced
1/4 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
Cooked spaghetti

Directions

For sauce, heat oil in a large saucepan. Saute garlic and onion; add tomato juice, chili powder and salt. Simmer 10 minutes. In a bowl, mix first eight meatball ingredients. Shape into 3/4-in. meatballs. Heat oil in a skillet and brown meatballs on all sides. Add meatballs to sauce. Cover and simmer 10 minutes or until the meatballs are cooked through. Serve over spaghetti. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 244 calories, 14 g fat (4 g saturated fat), 86 mg cholesterol, 1,286 mg sodium, 13 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Spaghetti Con Carne in Country Ground Beef , p81

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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