Spaghetti Sauce

Serves: 12
Total Calories: 571


2 large onions, chopped fine
3 pounds ground round steaks *
1 oil
6 (6-ounce) cans thick tomato paste
6 cans water
6 cloves garlic, chopped fine
6 pieces celery, chopped fine
2 tablespoons salt
2 tablespoons sugar
3 tablespoons chili powder
2 bay leaves
1 teaspoon leaf oregano
1 red and black pepper
Meatballs for Spaghetti:
1 1/2 pounds ground round steaks (from above)
5 slices bread, crustless, moistened
2 cloves garlic, chopped fine
2 teaspoons salt
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 teaspoon chili powder
4 eggs


Brown onions and meat in oil; add remaining ingredients. Cover and cook slowly 4 hours.

Note: If making meatballs, use half the meat in sauce and half in meatballs.

Meatballs for Spaghetti:
Put meat in bowl; add crumbled bread and other ingredients. Add eggs and mix thoroughly. Roll into balls and chill. Fry in oil until brown; cool. Put in sauce and cook slowly for about an hour. Makes 24 meatballs.

Editor’s Extra: Meatballs may be baked in 375° oven for 15 minutes before adding to sauce.

Fun Fact: The Pascagoula River, also known as Singing River, makes a strange singing sound resembling a swarm of bees in flight. Scientists have said the sound could be made by fish, or sand scraping the hard bottom of the river, or natural gas escaping from a sand bed—but the cause has never been proven. Legend has it that the tribe of Pascagoula Indians, realizing they could not win a battle with the Biloxi tribe, walked singing into the river to their deaths . . . their voices can still be heard.

Nutritional Facts:

Serves: 12
Total Calories: 571
Calories from Fat: 225

This Spaghetti Sauce recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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Red-Neck Spaghetti Sauce
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