Title: Spaghetti with Meatballs #2
Categories: Crockpot Pasta Entree Ethnic
Yield: 10 Servings

2	tb	Olive oil or butter
1	cl	Garlic, minced
1	md	Onion, finely chopped
1	cn	(28 oz) Italian-style
		Tomatoes, mashed
2	ts	Salt
1/2	ts	Sugar
1	ts	Leaf basil
1	ts	Leaf oregano
1	cn	(6 oz) tomato paste
1/4	ts	Crushed red pepper
		Meatballs (below)(optional)
2	pk	(16 oz ea) spaghetti
		Grated Parmesan cheese
MEATBALLS
1	lb	Lean ground beef
1/2	lb	Lean ground pork
1	ts	Garlic salt
1/4	c	Grated Parmesan cheese
1/8	ts	Freshly ground pepper
1/2	ts	Leaf basil
1/2	ts	Leaf oregano
1/2	ts	Leaf thyme
3/4	c	Dry bread crumbs
1/3	c	Pine nuts (optional)
2	tb	Dried parsley flakes
2		Eggs
1/4	c	Evaporated milk

Combine all ingredients except Meatballs, spaghetti and cheese in Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. If Meatballs are added, continue to cook on Low for 7 to 12 hours.

Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and pass grated parmesan cheese.

For Meatballs:

Mix all ingredients thoroughly. Shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain.

Each Serving: Calories 559 kcal Protein 25 gm Fat 17 gm Carbohydrate 76 gm Sodium 721 mg Cholesterol 82 mg

Source: Rival Inter/Active CookBook - Beans, Rice & Pasta

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