Spaghetti and meatballs in a pork meat sauce

Sauce 3 pounds of pork, either chops or roast
Norwalk Reflector Staff
Jul 24, 2010

Sauce

3 pounds of pork, either chops or roast

72 ounces of tomato paste

216 ounces of water

56 ounces of crushed tomatoes

2 cups chopped onions, sauted

3 teaspoons salt

1 1/2 teaspoons pepper

1/2 teaspoon cayenne pepper

2 teaspoons parsley

1/4 cup of flaked or dried basil

1 1/2 teaspoons thyme

1/8 cup of oregano

2 teaspoons garlic powder

3 teaspoons crushed fennel seed

1/4 teaspoon ground rosemary

Meatballs

5 pounds ground beef

1 1/2 cups bread crumbs

2 eggs

1 cup chopped onion

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

4 teaspoons parsley

3/4 teaspoon garlic powder

Other

3 to 4 pounds spaghetti

Mix tomato paste and water, add spices. Saut or roast pork. In a separate bowl, mix all meatball ingredients with hands until well blended, then roll into large balls. Saut meatballs until golden brown on the outside.

Add pork and meatballs to sauce and simmer for at least three hours. Cook spaghetti and pour sauce over pasta when ready.

*NOTE: Ingredient portions are measured to serves at least 12 people. Adjust accordingly for smaller servings.