Spaghetti And Meatballs Recipe
Ingredients
1 can (29 ounces or 822 g) tomato sauce
1 can (12 ounces or 340 g) tomato paste
1 cup (250 ml) water
1 medium onion, halved
1/2 green pepper, seeded
10 fresh mushrooms
1/2 teaspoon (2 ml) garlic powder
2 bay leaves
1/2 teaspoon (2 ml) basil leaves
1/2 teaspoon (2 ml) marjoram leaves
1/4 teaspoon (1 ml) ground thyme
1 tablespoon (15 ml) dry vermouth Italian Meatballs
3/4 to 1 pound (340 to 454 g) spaghetti, cooked
Directions
Put tomato sauce, tomato paste, and water into 5-quart (5 liter) Dutch oven or saucepot.
Stir to mix.
Assemble Salad Maker with French Fry Cutter Disc and small bowl.
Process onion and green pepper.
Change disc to Thick Slicer Disc and carefully slice mushrooms.
Add vegetables and remaining ingredients except meatballs to tomato sauce; stir.
Bring to a boil over medium-high heat, reduce heat to low, and simmer for 45 minutes, stirring as necessary.
Add meatballs to sauce and simmer for 1 hour.
Stir to mix.
Assemble Salad Maker with French Fry Cutter Disc and small bowl.
Process onion and green pepper.
Change disc to Thick Slicer Disc and carefully slice mushrooms.
Add vegetables and remaining ingredients except meatballs to tomato sauce; stir.
Bring to a boil over medium-high heat, reduce heat to low, and simmer for 45 minutes, stirring as necessary.
Add meatballs to sauce and simmer for 1 hour.
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