A few of the ingredients are a little whacky...mustard, Worcestershire sauce, ketchup...but we still hold to the recipe and the flavor and consistency is always there. I experiment with other recipes, not this one.
Combine ingredients in a 2 quart sauce pan and bring to a slow simmer while you make the meatballs.
1 can Contadina tomato paste (6 oz.)
Add 10 cans of water
2 T. prepared yellow mustard
2 dashes Worcestershire sauce
1 t. oregano
1 t. sage
Salt & pepper to taste
Combine all ingredients in a medium bowl.
1 lb. ground beef (not lean, use 75/25 or 8/20)
21 crushed saltines
1 large egg
1-2 T. ketchup
1 t. sage
Salt & Pepper to taste
Mix the meatballs by hand and roll into 1 1/2 inch balls. In a skillet, heat 1 T. olive oil over medium low heat. Brown meatballs on all sides. When almost done, add the chopped garlic and onion to the skillet and cook until transparent and starting to brown. Carefully transfer meatballs, onion, and garlic to your simmering spaghetti sauce.
Cover sauce with a lid that does not cover completely and allow to slowly simmer for at least four hours. When done, prepare your favorite spaghetti until al dente. Mix the sauce with the spaghetti and place the meatballs on top.