Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil or butter
1 cl Garlic -- minced
1 md Onion -- finely chopped
28 oz Can Italian-style tomatoes -- mashed
2 ts Salt
1/2 ts Sugar
1 ts Basil
1 ts Oregano
6 oz Can tomato paste
1/4 ts Crushed red pepper
32 oz Spaghetti (2 pkg)
Parmesan cheese -- grated
Meatballs (Optional):
1 lb Lean ground beef
1/2 lb Lean ground pork
1 ts Garlic salt
1/4 c Parmesan cheese -- grated
1/8 ts Freshly ground pepper
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
3/4 c Dry bread crumbs
1/3 c Pine nuts (optional)
2 tb Dried parsley flakes
2 Eggs
1/4 c Evaporated milk
Meatballs:
Mix all ingredients thoroughly. Shape into 24 meatballs about 1-1/2"
in diameter. Place on baking sheet and bake in 450 F oven for 15 to
20 minutes or brown meatballs in skillet; drain.
Spaghetti:
Combine all ingredients except Meatballs, spaghettin and cheese in
Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. Then
add Meatballs and cook for 2 more hours.
Just before serving, cook spaghetti according to package directions.
Serve topped with Meatballs in sauce and pass grated Parmesan cheese.
