Hi everyone, Sarah here:
Last weekend, DC had a freak October snowstorm, and it looked like this outside:
Which wasn't such a bad thing, because it was the perfect day for making spaghetti! My family's spaghetti recipe has been my favorite food for as long as I can remember. There's nothing better than coming home to a house that smells like this spaghetti sauce. There's nothing better than eating a larger-than-acceptable serving of spaghetti covered in this spaghetti sauce. There's nothing better than leftover spaghetti the next day. Basically, in my opinion, there is nothing better than this spaghetti. It is essential that you make it as soon as humanly possible.
Start by making the meatballs. In a large bowl, combine a pound of ground beef
With 3 tablespoons of grated parmesan cheese
And 1/4 teaspoon of garlic salt
And a tablespoon of dried parsley
And a teaspoon of salt.
Combine all of the ingredients together with your hands.
And form into meatballs, however large you want them to be.
Spray a large pot with Pam cooking spray and brown the meatballs.
Leave the meatballs in the pot and fill up with four quarts of water.
I know it doesn't look very appetizing right now. But trust me, it will be amazing.
Put the pot back on the burner and add in a 12-oz can of tomato paste.
And a tablespoon of sugar.
And a teaspoon of salt.
And a quarter teaspoon of garlic salt.
And a tablespoon of dried minced onion.
And a quarter cup of grated parmesan cheese.
And a tablespoon of parsley.
And a good-sized pinch of red pepper flakes.
So now, it should look like this:
Bring the sauce to a boil and then lower the heat. Simmer the sauce until it is thick and amazing, approximately 3 hours.
After 1 hour, it should look kind of like this:
After two hours, it should look somewhat like this:
And after three hours, it'll look like this:
Yum. Just looking at the pictures makes me want some more.
Spaghetti with Meatballs:
Meatballs
1 lb ground beef
3 tbsp. grated parmesan cheese
1 tbsp. parsley
1 tsp. salt
1/4 tsp. garlic salt
Black pepper, to taste
Sauce
4 quarts water
12 oz tomato paste
1/4 cup grated parmesan cheese
1 tbsp. sugar
1 tbsp. parsley
1 tbsp. dried minced onions
1 tsp. salt
1/4 tsp. garlic salt
1 pinch red pepper flakes
Start by making the meatballs. Combine the ground beef, parmesan cheese, parsley, salt, black pepper, and garlic salt until well-mixed and form into meatballs. Spray a large pot with Pam cooking spray, and brown the meatballs over medium-high heat.
Leave the meatballs in the pan, and add in four quarts of water. Stir in tomato paste, parmesan cheese, sugar, parsley, minced onions, salt, garlic salt, and red pepper flakes, and mix together. Bring to a boil and then lower the heat. Simmer the sauce until thick, approximately 3 hours. Serve over hot cooked spaghetti.
Enjoy!
