Saturday, June 12, 2010



(Georgia's spaghetti sauce with meatballs simmering)
3# ground beef (preferably chuck)
1# pasta - your choice (spaghetti, rigatoni,  shells)
Large (29 oz.) can tomato puree
Large (29 oz.) can tomato sauce
12 oz. can tomato paste
2 T. garlic salt
1 tsp. coarse black pepper
1 tsp. oregano
1 tsp. basil   (Or a combination Italian seasoning may be used)
8 oz. can parmesan cheese

Cook pasta during this process and set aside and keep drained pasta until needed. In a large (6 - 8 quart) stockpot, empty all tomato sauces and pastes. Rinse out the cans of puree and sauce with water (about half way)..with the tomato paste can....rinse out with 3 cans of water  getting all the paste still inside. Mix all sauces until smooth. Add 2 tablespoons garlic salt, the black pepper, and the oregano and basil. (When adding the oregano and basil, put into the palm of your hand and rub between palms This releases the flavors.) Also add about 1/2 of the parmesan cheese into the sauce and stir...Cook on medium heat about 2 hours, stirring occasionally to keep from sticking. 

 While the sauce is slightly bubbling and boiling, roll ground beef into meatballs (whatever size you like) and drop them  "RAW" into the sauce. 

DO NOT STIR AT ALL YET! This will cause the meatballs to crumble. Wait for at least 30 minutes and stir very, very carefully. 

Turn your heat to low and cover with lid and allow to simmer at least 2 more hours (stirring occasionally). Remove lid and cook 1 to 2 more hours and allow to thicken. (This will help you decide as you look at the sauce, if you want it thicker). At this point, you may want to taste the sauce to see if you want or need any more garlic salt or even more parmesan (this is one of the secrets of its unique flavor). 

 Pour sauce over the already cooked and cooled  pasta and place the meatballs on top and lightly toss, mixing the sauce throughout. Keep this on warm on your stove top with lid on (or in warm oven)  and let sit at least another 30 minutes  because the sauce needs to soak into the pasta. Sprinkle  with parmesan cheese and serve with warm garlic, parmesan bread.


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