Toss cooked spaghetti lightly with sauce.  Add meat balls if desired. Serve on big platter. This is the best recipe imaginable. Meat balls and spaghetti can be made even more flavorful when teamed with green salad and bread sticks.

Note: It is more effective to fry onions and garlic for sauce and meat balls at the same time. When they are cooked, divide into 2 portions and proceed as directed.


2 Tbsp. salad oil

1 large onion, minced

1 clove garlic, minced

1 No. 21/2 can Italian tomatoes

1 7-oz. can tomato paste

11/2 Tbsp. grated Parmesan cheese

1 Tbsp. sugar

1/2 cup raisins

1 tsp. salt

1/2 tsp. pepper

1 bay leaf


Heat oil in skillet, add onion and garlic. Fry gently until yellow. Add tomatoes, paste, cheese, sugar, raisins, seasonings. Stir well. Cook 15 minutes. Add meat balls, and cook over low heat 3 to 4 hours.


4 Tbsp. salad oil

1 onion, minced

1 clove garlic, minced

4 slices bacon, cut fine

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. allspice

2 Tbsp. grated Parmesan cheese

1 egg, well-beaten

1 Tbsp. parsley, minced

3/4 cup soft, fine bread crumbs

2 lbs. ground beef

1/4 lb. sausage meat



Heat 1/2 of oil in skillet, add onion and garlic. Fry gently until yellow. Place in large bowl. Fry bacon in same pan until crisp. Drain on brown paper, add to onion mixture in bowl. Add seasonings and cheese, mix well. Add egg, bread crumbs and meat, mix all ingredients until thoroughly blended. Form into small round balls about 2 inches in diameters. Chill for 1 hour in refrigerator. Heat remaining salad oil in skillet, gently brown meat balls on all sides. Add to sauce, after sauce has cooked 15 minutes.


P.S: I don’t own any of the pictures above.

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