In Easton, Pennsylvania, Margaret Glassic lets this hearty sauce simmer while she mixes up the meatballs. "I've served this pasta dish for 50 years, and people still tell me it's the best they've had," she relates.
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VERIFIED BY Taste of Home Test Kitchen
- 1 can (29 ounces) tomato puree
- 1 can (28 ounces) diced tomatoes, undrained
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 slice bread
- 2 tablespoons milk
- 1/2 cup seasoned bread crumbs
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 pound each ground beef, pork and veal
- 2 tablespoons olive oil
- 3/4 pound Johnsonville® Ground Mild Italian sausage
- Hot cooked spaghetti
- In a Dutch oven, combine the first nine ingredients. Bring to a boil.
- Reduce heat; simmer, uncovered, for 1-1/2 hours, stirring occasionally. Meanwhile, place the bread and milk in a large bowl; let stand for 5 minutes. Add the bread crumbs, egg, salt, oregano and pepper. Crumble the ground beef, veal and pork over mixture; mix well. Shape into 1-1/2-in. balls.
- In a large skillet, brown meatballs in oil. Add to sauce. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir into sauce. Simmer, uncovered, for 20-30 minutes or until meatballs are no longer pink. Serve over spaghetti. Yield: 8 servings.
Originally published as Spaghetti with Meatballs in Quick Cooking September/October 2004, p44