Creole Italian Meatballs and Spaghetti

Main Course

Recipe courtesy of Mary Elizabeth Steinlage Benson via Jyl Benson

Serves 8

Ingredients:

4 medium onions, chopped fine
2 tablespoons olive oil
2 small cans tomato sauce
2 small cans tomato paste
4 tablespoons minced garlic
3 tablespoons minced fresh basil or 3 teaspoons dried
Creole seasoning to taste
sugar to taste (optional)
Meatballs (click for recipe)
cooked spaghetti
garlic bread

Creole Italian Meatballs and Spaghetti

Click image to enlarge

Method:

In a large Dutch oven set over medium-high heat, sautee onions in olive oil until translucent. Add tomato sauce and paste and cook until paste is melted. Add 6 cups water; bring to a boil. Add garlic, basil, Creole seasoning and sugar. Reduce heat to low; cook for 2 hours. Add meatballs; cook for at least one additional hour, adding water if mixture becomes too thick. Serve with spaghetti and garlic bread.