Spaghetti and Meatballs

This recipe makes a deep, rich tasting sauce and meatballs. I’m more of a bright and vibrant sauce kind of a girl, but everyone seemed to love this recipe!

Spaghetti and Meatballs

For the meatballs

2 pounds ground beef

1 envelope Lipton Onion Soup Mix

1 egg

1/2 C breadcrumbs

1 1/2 t Italian Seasoning

Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large stock pot or dutch oven, then follow remaining instructions.

For the sauce:

1 Large jar Ragu sauce (2 pounds 13 ounces)

1/2 of jar of water

2 t Italian seasoning

1 envelope Lipton Onion Soup Mix

In a large bowl, stir together sauce ingredients. Add to the stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.). Once the meatballs are cooked, skim the fat from the top of the sauce.

Serve over thick spaghetti. Make sure to reserve a small amount of your pasta water and toss with your spaghetti after draining. This will help the sauce to stick to the pasta.

Source: Adapted from Dine & Dish