Spaghetti And Meatballs
|Meatballs||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||1 Tablespoon|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Spaghetti||16 Ounce (1 Package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook and stir onion and garlic in oil in Dutch oven over medium heat until onion is tender.
Add tomatoes (with liquid), tomato paste, water, parsley, sugar, salt, basil and pepper; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 30 minutes.
Add meatballs; cover and simmer 15 minutes.
Cook spaghetti as directed on package.
Drain; do not rinse.
Place spaghetti on large platter.
Top with meatballs and sauce.
Sprinkle with cheese.
Serving size: Complete recipe
Calories 2888 Calories from Fat 513
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 16 g80.2%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 5268.5 mg219.5%
Total Carbohydrates 483 g161.1%
Dietary Fiber 35.4 g141.7%
Sugars 38 g
Protein 159 g318.1%
Vitamin A 185.8% Vitamin C 231%
Calcium 143.8% Iron 254.6%
*Based on a 2000 Calorie diet