Spaghetti And Meatballs

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   first I use 3 to 5 pounds of ground 2% fat of ground beef, in a large bowl take your meat season it with salt, pepper and add one clove of garlic and bell pepper and celery then add three eggs to hold together, then add some ketchup about half cup then a half cup of mustard, then start forming the meatballs, I place in refrigerator overnight to gather all taste, then the next day get a large fry pan put a little olive oil at bottom to coat pan then add cup of each bell pepper, onion and celery then garlic , then salt, pepper and basil to taste, then once carmelized add tomatoe sauce and paste and half cup of sugar, let cook for fifteen minutes the add meatballs you formed the night before and add cover for about 1 to 1 half hour once done add basiland parmasan cheese optional then serve with your barrila noodle and cheese french bread and watch how your kids love you

* Per serving · 4 servings · Values may vary.

No additional tips available.