"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Margaret's Italian Spaghetti Sauce and Meatballs Recipe

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This recipe for Aunt Margaret's Italian Spaghetti Sauce and Meatballs, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Greenwood for Aunt Margaret
Added: Sunday, September 9, 2007


Spaghetti Sauce
6 to 8 6 oz. cans or 3 to 4 12 oz. cans of tomato paste
1 1/2 to 2 cans water to each can of paste
2 to 3 whole pods of garlic chopped
1 large onion
dried sweet basil - cover top of pot
dried oregano, less than basil (Grandma Angel did not use oregano)
salt and pepper to taste

1 lb. for 3 people fresh ground round (Grandma Angel used 2/3 lb. ground beef roast and 1/3 lb. ground pork roast) for 3 people
Salt and Pepper to taste
Progresso Bread Crumbs-Italian Style (Grandma Angel used dried toast for her breadcrumbs)
1 egg to each lb. of meat
Garlic powder to taste (Grandma Angel used chopped garlic)
3/4 - 1 cup milk (as needed to make moist)

Add tomato paste and water to 8 - 10 quart pot. Stir to dissolve by heating on low. When sauce bubbles, put heat on simmer. Stir occasionally so paste will dissolve. Add onion and garlic chopped. Cover pot (leave slightly cracked).

Add egg to ground meat in bowl. Cover top of meat with bread crumbs. Sprinkle garlic powder over ground meat. Mix by hand, adding salt, pepper, bread crumbs, garlic powder and egg. Add milk, enough so it won't be stiff; make it moist. Add more bread crumbs, if necessary. Mix well and add more milk to make moist, if needed.

Brown meatballs in a saucepan on the stove, or brown them in the oven at 350 in a Pyrex dish. Don't brown too much on either side. Don't let them get crusty. Keep them moist.

Remove meatballs from pan or dish and drain grease on paper towels. Add meatballs to the pot of sauce. Add sweet basil, oregano and salt and pepper. Stir and cover sauce, leaving slightly cracked to avoid excessive condensation. Start timing sauce and cook for 5 to 6 hours. Taste for salt after 2 hours. As sauce thickens add 2 to 3 cans of water to pot and allow to cook down before serving. Serve Spaghetti Sauce and Meatballs over freshly cooked pasta with freshly grated Parmesan cheese and homemade garlic bread.

Personal Notes:
Personal Notes:
Grandma Angel used to stuff green peppers and eggplants with her meatball recipe and cook in the sauce sometimes instead of meatballs. During Lent she dropped hard boiled eggs in the sauce instead of meatballs, when we could not eat meat on Fridays. Cynthia put together this recipe while watching Aunt Margaret make spaghetti sauce and meatballs one time. She made Auntie stop and measure each ingredient, so she could pass this recipe to the family.




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