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
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES: 4-6 servings


  • 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
  • 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

Nutritional Facts

1 each: 244 calories, 14g fat (4g saturated fat), 86mg cholesterol, 1286mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 18g protein


  1. 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.
Originally published as Spaghetti Con Carne in Country Ground Beef 1993, p81

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