TOMBSTONE SPAGHETTI


Ingredients:

1 pc onion, chopped
12 cloves garlic, minced
1/3 cup DARI CRÈME CLASSIC
1/3 cup olive oil
2-1/2 tsp iodized fine salt
1/2 tsp pepper
1 (400 g) can whole peeled tomatoes
1 cup tomato sauce
1-1/2 cups water
1 tbsp Italian herb seasoning
400 grams spaghetti, cooked according to package directions
1/2 cup grated MAGNOLIA CHEEZEE

MEATBALLS:

1/4 kg MONTEREY GROUND BEEF
1/4 kg MONTEREY GROUND PORK
2 pc MAGNOLIA BROWN EGG
1/2 tsp iodized fine salt
1/4 cup breadcrumbs
1/8 tsp thyme
1/8 tsp oregano
1/4 tsp dried basil

Procedure:

  1. Combine meatball ingredients in a bowl and mix well. Form into 1" balls. Set aside.
  2. Sauté onion and garlic in melted margarine and olive oil. Cook until tender.
  3. Add the meatballs. Cook for 5 minutes or until meatballs are golden brown. Add the rest of the ingredients except pasta. Simmer for 15 to 20 minutes.
  4. Toss over cooked pasta and serve with grated cheese, if desired.
Makes 8 to 10 servings.
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