Cee Dub's Back Country Pasta And Meatballs

Serves: 8
Total Calories: 60


1 large onion, diced
6 cloves garlic, sliced
a little olive oil
2 (26-ounce) cans spaghetti sauce
1/2 dozen shots burgundy wine
(1-pint) carton mushrooms [1 ball cap full of puffballs], washed and sliced

2 pounds bulk sweet Italian sausages
1 pot boiling water


We made this over a bed of wood coals. If you’re using charcoal, start by sautéing the garlic and onion in a little olive oil, until garlic starts to turn brown, with 8-10 briquets underneath a 12-inch Dutch oven. We added the spaghetti sauce and used two shots of the burgundy wine to rinse out the cans before putting them in the garbage sack. While the sauce simmered for about thirty minutes, we added more burgundy wine a shot at a time until it tasted just right. By this time I’d made the meatballs and we added them along with the puffballs.

With the water boiling take about 1-2 tablespoons of sausage and roll into a ball shape between your palms. Drop them immediately into boiling water and cook for 5-10 minutes. Remove with a spoon and allow them to drain. Add to sauce along with mushrooms.

We let the whole pot simmer for another fifteen minutes while the pasta cooked. Since we had to pack water from the creek, we conserved water by boiling the pasta in the same water used to boil the meatballs.

Nutritional Facts:

Serves: 8
Total Calories: 60
Calories from Fat: 9

This Cee Dub's Back Country Pasta And Meatballs recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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