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Spaghetti Con Carne

 Spaghetti Con Carne
This is a hearty recipe that belonged to my grandparents, who homesteaded in Wyoming.—Carol Ice, Burlingham, New York
4-6 ServingsPrep: 5 min. Cook: 35 min.

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 turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Spaghetti Con Carne (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.