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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Shirley William's spaghetti sauce & meatballs Recipe

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This recipe for Shirley William's spaghetti sauce & meatballs is from ET's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 lbs. ground beef
4 lbs. sweet Italian Sausage
3 or 4 eggs,
fist full of chopped fresh parsley,
salt & pepper to taste,
3 cloves of garlic minced fine,
1 large onion, chopped fine,
1/4 c.grated Parmesan cheese,
1/2 c. Italian bread crumbs,
4 dashes of Frank's hot sauce
1 large jar of Butoni's marinara sauce
1 large can of tomato purée
1 large can of tomatoes( cut up)
1 large can of tomato paste
1 large can of tomato sauce
1 c. of hot water
2 tsp. Instant chicken bouillon
3 whole cloves of garlic (scored)
2 TB. Oregano
Few shakes of ground dry red hot pepper
Couple of shakes of Parmesan cheese
1 TB sugar
As much (finely?)chopped onion as you like
1 or 2 cans of mushrooms (could use chopped fresh ones)

Twist, then cut sausage, or remove from casing. Mix meats together then add all other meatball ingredients. Roll into balls & fry until brown. Set aside off the heat.
Add all sauce ingredients together. Rinse each can out with a little water & do not drain mushrooms if using canned ones.
Simmer for a long time - atleast an hour, then add meatballs & simmer for a while longer.

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Who knows
Personal Notes:
Personal Notes:
Shirley Williams was a good friend of Mom's. I think we vacationed with her family in Mattapoisett,MA, in a cool house on stilts, close to the shoreline. We would go clamming & catch lobster. Have picture of Doug holding a big one! She had a daughter about Doug's age, I think, but don't remember her name. Shirley would make this to feed a crowd




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