Homemade Spaghetti And Meatballs

Helen Kurtz

Serves 8

Ground beef
Ground pork
Romano cheese
Basil
Parsley flakes
Oregano
Beaten eggs
Bread crumbs

Chopped green peppers
Chopped onion
Chopped garlic

1 large Contadina tomato sauce
1 large Contadina tomato puree
1 large Contadina tomato paste

Italian seasoning
Romano cheese (grated)

Mix first set of ingredients together and form balls. Fry meatballs in oil with garlic cut into it, and then sauté chopped green peppers and onions in oil, drain peppers, onions and drippings and put in large pan. Add tomato sauce, tomato puree and tomato paste. Rinse each can with a FULL can of water and add to pot. Cover top of sauce with basil, oregano, parsley flakes, Italian seasoning and Romano cheese. Stir down and bring to a boil. Put in meatballs and turn down to warm and let cook down, stirring occasionally. Refrigerate overnight to let flavors blend.