How to make GREAT Spaghetti and Meatballs
@tradeshow2008 (125)
United States
December 23, 2006 7:17pm CST
How to make great spaghetti and meatballs was discovered by myself only a couple of weeks ago. I must tell you that for the first time I made these spagetti and meatballs in this way, IT WAS THE BEST TASTING SPAGHETTI AND MEATBALLS THAT I HAVE EVER TASTED. It even tasted better than the Italian restaurants. And I would know
Recipe
1. First use New Chunky Ragu Garden Style Combination spaghetti sauce. This spaghetti sauce tastes off the hook. Anyway pour some of this sauce in your sauce pot on low fire.
2. Season your ground beef with garlic powder, some roast beef seasoning powder, some steak seasoning powder, and believe it or not, add some sugar. Now you can get Steak and roast beef seasoning from a seasoning company called Spice Time. You can get Spice Time seasonings in Walmart or those dollar mart stores
3. Wash your hands really good and mix your ground beef and seasonings together really good with your hands
4. Take a nice size chunk of your seasoned ground beef and roll it into a ball
5. Place your seasoned ground beef balls gently into the sauce pot with the sauce in it
6. After you have placed all your seasoned ground beef balls into the sauce pot, cover the pot and let the ground beef balls and the sauce cook for at least 30 minutes on low to medium fire. Stir occasionally. I like my ground beef to be WELL COOKED.
7. In 30 minutes time, un-cover the pot and take out your hard Ronzoni Spaghetti in the box
8. Take a bunch of the Ronzoni spaghetti into your hand and break them into four pieces. Each bunch of spagetti piece you break, place it in the pot with the sauce and the cooked beef balls. Or you can break the bunch of Ronzoni spaghetti in half and then break that half in half. In order for you to get a better understanding of what I mean. Place them in the pot to cook down with the spaghetti and beef balls.
9. Stir the hard Ronzoni, the sauce, and the beef balls around in the pot
10. Add some more of the Ragu Garden Style Combination in the pot to your liking
11. Cover the pot and let the spaghetti cook on low fire for at least 20 minutes or until spaghetti is tender. Stir occasionally
12. In 20 minutes add your mozzerella cheese and get ready to enjoy the best tasting spaghetti and meatballs you have ever tasted.
Serve with some nice Italian bread and have a nice meatball and mozzerella sandwich if you like
Tastes better than Subways, I'll tell you that much. They charge $8.00 for a meatball hero with mozzerella cheese.
Now for all those who don't eat beef, you can also use ground turkey or ground chicken for this recipe. For the seasoning, substitute the roast beef seasoning/steak seasoning, use Sazon instead. So use Sazon, Garlic powder and a little sugar.
5 responses
@Tisifone (639)
• Italy
25 Dec 06
This might be a good recipe but it's so full of "ready" spices combinations hard to find for someone who doesn't live in your country. It's far too complex too, keep it simple!
1-Mix 400gr ground beef with 50gr chopped onion, some chopped parsley, salt, ground pepper, one spoon full of flour.
2-Make small balls as big as a hazelnut.
3-Pass them into fine bread crumbs. Fry them in few oil.
4-Boil in a pot some simple tomato sauce (add some water if it gets too dry) with the meat balls, chopped garlic, salt, pepper, some hot pepper if you like. You must boil it for about 1 hr.
5-Cook your spaghetti "al dente" in salt water, drain. Put some olive oil in the pot and add the spaghetti; mix for a while and add the sauce with the meatballs. Mix for some minutes with the fire on.
6-Serve with ground parmesano cheese.
Sauce must be thick and not too much... spaghetti should be flavored with the sauce and not swim in it :P
If you want the "light" version of this recipe skip step 3 ;)
@tradeshow2008 (125)
• United States
25 Dec 06
Thanks for sharing your recipe however not only is your recipe adding on MORE FAT, but your recipe sounds more complicated than mines because you are adding far too many stuff. I kept my recipe simple. You are only adding 4 ingredients to my recipe
1. Garlic Powder
2. Roast Beef seasoning
3. Steak Seasoning
4. Sugar
That's IT
Now I don't care if you live in the mountains of Montana. There is a Walmart in EVERY STATE. Even in Montana. Missouri. Even Hawaii. You will be able to find the New Ragu Garden Style combination in Walmart Guaranteed
@chineryl (129)
• Saudi Arabia
24 Dec 06
The recipe sounds great but I don't think I'll be able to find New Chunky Ragu Garden Style Combination spaghetti saucewhere I live since the storekeepers here are pretty much hopeless in getting anything besides the most basic and popular items. Could you recommend a substitute or something I can make with some everyday ingredients so I can actually try this?^_^
@margieanneart (26423)
• United States
24 Dec 06
You can use any favoite sause of your own. It will be fine.
@tradeshow2008 (125)
• United States
25 Dec 06
Yes she is right, you can use any spaghetti sauce HOWEVER I only mentioned the New Chunky Ragu Garden Style spaghetti sauce because that spaghetti sauce tastes awesome. You can use Ragu Traditional Style or Ragu Tomato and Basil if you want.
I just don't like all those spaghetti sauces with meat and saugages and cheese and stuff. To me they don't taste right with Spaghetti and meatballs but you can use any spaghetti sauce you want. I just know that spaghetti and meatballs tastes awesome with the New Chunky Ragu Garden Style Combination. Why don't you try Walmart. Every state has Walmart and I know that Walmart has everything
@margieanneart (26423)
• United States
24 Dec 06
Thank you for sharing this. The reason the meatballs were soft, if because you did not use egg and breadcrumbs, and you placed them raw into the sause. I have been doing this for years, and it is great. I do add parmasian cheese to the meatballs though, for added flavor, or to the sause. Also, sugar is good to cut the acid, but I use baking soda, it does the same. Enjoy, and thanks again for sharing your excellent receipe. Happy holidays.
@tradeshow2008 (125)
• United States
25 Dec 06
Thanks for sharing however who said that my meatballs were soft? Although you can use breadcrumbs and eggs like you suggest, I don't use eggs and breadcrumbs because IT ADDS ON MORE FAT. And Spaghetti and meatballs alone is fattening enough. So my recipe for spaghetti and meatballs is simple yet tasty and my meatballs are not soft. They are firm. Try my recipe one day WITHOUT the eggs and breadcrumbs and see for yourself. Not only is it tasty, but by eliminating the eggs and the breadcrumbs, you cut at least 100 calories too.
@djr5899 (51)
• United States
25 Dec 06
One thing you can try differently is instead of cooking the sauce on the stove, get a crockpot. Put the sauce in the crockpot with all the ingredients, stir it a little, and then turn on the crockpot and let it cook for hours. My wife cooks spaghetti and meatballs this way some times, and it's delicious.
You can cook the meatballs in the oven first, and then add them to the sauce for the last 30-60 minutes. Using the crockpot really brings out the flavors more than cooking on a regular stovetop.
