Mary's Spaghetti Sauce & Meatballs

Yesterday was Aunt Romaine's day.  Meem and I spent the day learning about her life and the big events of her 88 years.  There were some tears and a lot of giggles.  We wrote down lots of recipes and sampled lots of treats.  She loves to feed people.  I guess that's where I get it from!  We had pumpkin whoopie pies as appetizers, fried potatoes, dandelion greens and hot bacon dressing for dinner, and peanut butter eggs for dessert!

Romaine's recipes and the dandelion greens will come soon.  Mary did the writing and I did the photos, so I can't write that post until I copy them from her.  Soon!

Today, let's talk about my Aunt Mary (Dinges) Williams.  Mary is one of my mom's sisters.  She has four sisters, Mary, Sue, Judy and Sharon and a brother named Ronnie.  They are the children of David and Dorothy (Hengst) Dinges.  Many, many years ago Aunt Mary moved to Virginia to follow love.  She has grown a beautiful family with the slightest of a southern accent.

Today I have her recipe for Spaghetti Sauce and Meatballs.  I haven't found the time needed to make it, but thought I'd share anyway.  I'll add pictures when I've had the chance to make it!  

Meanwhile, here's a sneak peak at our day with Aunt Romaine.  She's enjoying her "appetizer" while tossing potatoes into the fryer!

Spaghetti Sauce

1 Small Onion

1 Tbsp Garlic

Olive Oil

2 Cans Italian Style Diced Tomatoes (14.5 oz can)

1 Can Italian Tomato Sauce (14.5 oz can)

4 Cans Tomato Paste (6 oz can), plus 4 cans of water

1 Tbsp Sugar

1 Tbsp Oregano

1 Tbsp Basil

1 Tbsp Parsley

Pinch of Red Pepper

Saute the onion and fresh garlic in olive oil.  Add the diced tomatoes, tomato sauce, tomato paste and water.  Stir and bring to a slow boil.  Add the sugar and stir, then add all of the spices.  Let the spices cook into the sauce, being careful that the mixture doesn’t stick.

Simmer as long as possible, at least 5 hours.  Add meatballs and simmer for another hour.  Add water as needed.

Meatballs

1 Lb Ground Pork                           1 Tbsp Garlic

1 Lb Ground Chuck                         1 Tbsp Parsley

1 Lb Italian Sausage (mild)             1 Tbsp Basil

Worcestershire Sauce                     2 Slices of Bread

2 Eggs                                          Milk

Salt & Pepper                                Pork Bones or Olive Oil

Mix the meats, salt & pepper to taste.  Add the spices and sprinkle the mixture with worcestershire sauce.  Soak 2 slices of bread in milk until the bread is soft and most of the milk has been absorbed.  Add to the meat mixture.  Add 2 eggs.

With your (clean) hands, work the mixture until the bread is not visible.  Grease your hands with olive oil and shape into balls.  Fry or bake (350*) with pork bones until done and add to the spaghetti sauce.  This makes enough meatballs for 2 batches of sauce, approximately 50 meatballs.  Freeze half in freezer bags!

p.s.  I asked Mary about the pork bones.  She said that you can find them in most grocery stores.  She no longer uses the pork bones because olive oil is healthier!