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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Meatball’s and Spaghetti

Olive Oil
3 onions, diced
6 cloves garlic, chopped
3 lbs. ground beef
46 oz. can tomato juice
6 oz can tomato paste
8 oz container of beef stock
Strained Tomatoes
Sugar (optional)

Coat the bottom of a heavy pot or dutch oven with enough olive oil to brown the onions. Add the garlic and brown lightly. Form beef into meatballs and brown until they just lose their pink color. I shake salt and pepper on the meatballs while they’re browning. You’ll have to turn them a few times to get all the sides brown, being careful to try not to break them up too much. When I was kid we strained the fat at this point by putting a lid on the pot, leaving a crack open and tipping the fat into the sink. I use organic beef now and so I don’t strain the fat out, I think the organic meat is helped by the extra flavor. It’s up to you.

When meat is browned, add tomato juice, tomato paste, beef stock and about 1/2 carton of strained tomatoes. Season to taste with spices. Sometimes I throw in a pinch of sugar. Let simmer for 4 hours till sauce is thick and flavorful. You can adjust seasonings to taste at any time.

For some reason we never used actual spaghetti, we used capellini and I still use that or thin spaghetti.


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