Name: Spaghetti Sauce & Meatballs
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: a big pot (about 10–12 servings)
Ingredients: 2–3 lbs pork, seasoned with salt and pepper; 3 (12 oz) cans Contadina tomato paste; 9 cans water (use the tomato paste can); Half of a large onion; 2 bay leaves; 1/2 tsp garlic powder; 1 tsp basil; 1/2 tsp oregano; 1/8–1/4 tsp fennel seed; Up to 1/4 tsp pepper; 1 tsp salt; 1/4 cup brown sugar; Small dash of cinnamon; 1 lb ground beef; 1 egg white; 1 tbsp milk; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/2 tsp basil; 1/4 tsp oregano; 2 dashes pepper; 1/2 tsp salt; Cracker crumbs, just enough to hold them together

Pre-flight checklist

Before you start

Season the pork with salt and pepper
Crush the crackers for the meatballs

Flight plan

Method

Spaghetti sauce
Brown the pork in a large heavy pot.
Add the rest of the sauce ingredients and stir until the tomato paste dissolves.
Simmer for 5 to 6 hours, stirring now and then.
Meatballs
Combine the egg white, milk and spices in a bowl.
Add the ground beef and cracker crumbs and mix gently.
Shape into meatballs and brown them in the oven for 10 to 15 minutes.
Add the meatballs to the sauce for the last part of the simmer.

Notes & tips

Handwritten note on the back: "Ask mom how much pork she uses. I think I use 2–3 pound."
The meatball note doesn't give an oven temperature. Around 400°F works for 10 to 15 minutes.
Freezes beautifully in containers for later.

Spaghetti Sauce & Meatballs

Before you start

Method

Notes & tips

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