My Spaghetti Sauce

1 finely chopped onion
2 15 oz cans tomato sauce
2 12 oz cans tomato paste
2 pkg. Chef-Boy-Ar Dee spaghetti sauce seasoning
1 cup sliced mushrooms or 2 6 oz cans sliced mushrooms, drained
3 cups water
1 T sugar (optional)
2 T Italian Seasoning
1 T minced garlic, garlic juice or garlic powder
*Parmesan cheese for later

Brown onions in oleo, simmer to tender.  Add all other ingredients and simmer for at least 1½ hours over a low fire until thick.


My Spaghetti Sauce

mix:
1½ pounds lean ground beef
1½ pounds Italian sausage (2 T Italian seasoning if regular sausage is used)
add:
2 t. salt
3 t. pepper
2 eggs
1 c flour (more, if needed to make stiff)

work together with hands to make a consistency, like meatloaf.  form meatballs about 1 to 1½ inches in diameter and set aside on a plate.

EITHER:
1. using a large kettle, add enough water to cover depth of all meatballs;  bring water to simmer;  float black pepper thick over water;  lower each meatball slowly into water so that the pepper coats it as it is lowered . . . add more pepper as needed, when all meatballs are in water, cook until they are done, about an hour.

OR (my preferred)
2.  add water to baking pan, flot the pepper, immerse the meatballs slowly, one by one and pop into preheated oven (350°) and cook until done, about an hour.  *This way you come out with a slightly dryer meatball as the water dries up.


My Garlic Bread

I prefer using the Italian bread to the French bread . . . make slices about 1½ inches thick.  Use softened butter and mix in 1 t. garlic juice (powder, if you can't find the juice). 

But, don't forget the spaghetti!

Put on your water for 2 pounds of spaghetti and bring to a full boil;  add the spaghetti and stir until you see it isn't going to stick together and a full rolling boil has resumed . . .

**Spaghetti is done when you throw a strand against you wall and it sticks!  LOL, or when you lift a strand with a fork time and it drapes down but isn't limp!  If it's limp, it's over cooked.

While spaghetti is boiling away, put a flat griddle on a high flame . . . when it gets hot, reduce heat to medium;  start smearing you slices of bread with the butter mixture (both sides) and slapping them on the griddle, brown on one side and then the other;  but keep an eye on that spaghetti (nothing worse than over cooked spaghetti!)

When the spaghetti is ready, get it out of the water right away, drain away the water, toss about ½ to 1 stick of cold butter in the pan and start stirring gently until spaghetti is well coated . . .
Meatballs should be done, sSauce should be done, spaghetti is done and grilled garlic bread slices should be done . . . hope you thought of the salad, I forgot!  Make it ahead . . .

Spaghetti on plate, few meatballs on top, ladle on the sauce, sprinkle with the Parmesan cheese and throw a couple slices of grilled garlic bread on the side and you've got a decent plate of spaghetti . . .  don't overeat!

I once served this to a dear friend and his family, he ate so much of it that he was sick the next day and bragging on it for a 35 years to date!