Directions
Spaghetti
Ingredients
2-24 oz. cans whole tomatoes
2-24 oz. cans tomato puree
1-6 oz. can tomato paste
Liquefy in blender:
1 can whole tomatoes
1/4 tsp oregano
1/4 tsp basil
1/4 tsp Italian seasoning
1/4 tsp Parsley (heaping)
1/4 tsp rosemary
1 whole medium onion
Liquefy
Add 2nd can whole tomatoes, liquefy
Add all to kettle and bring to a boil on high.
Reduce heat to low and add:
2 cans to tomato puree
1 can of tomato paste
Add:
Meatballs
salt & pepper
1/4 to 1/2 tsp. garlic powder
3 Tablespoons sugar (medium to heavy)
3/4 to 1 cup Romano cheese
1 carrot sliced into 4 pieces
1 celery stalk cut into 3/4 pieces
Cook on medium heat until it comes to a boil.
Reduce heat to medium.
Cook all day!
2-24 oz. cans tomato puree
1-6 oz. can tomato paste
Liquefy in blender:
1 can whole tomatoes
1/4 tsp oregano
1/4 tsp basil
1/4 tsp Italian seasoning
1/4 tsp Parsley (heaping)
1/4 tsp rosemary
1 whole medium onion
Liquefy
Add 2nd can whole tomatoes, liquefy
Add all to kettle and bring to a boil on high.
Reduce heat to low and add:
2 cans to tomato puree
1 can of tomato paste
Add:
Meatballs
salt & pepper
1/4 to 1/2 tsp. garlic powder
3 Tablespoons sugar (medium to heavy)
3/4 to 1 cup Romano cheese
1 carrot sliced into 4 pieces
1 celery stalk cut into 3/4 pieces
Cook on medium heat until it comes to a boil.
Reduce heat to medium.
Cook all day!
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