Spaghetti With Meatballs

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Eggs	Italian	Italian5	10	Servings

INGREDIENTS

2	T	Olive oil or butter
1		Garlic, minced
1		Onion, finely chopped
1		Italian-style, 28 oz
		Tomatoes, mashed
2	t	Salt
1/2	t	Sugar
1	t	Leaf basil
1	t	Leaf oregano
1		Tomato paste, 6 oz
1/4	t	Crushed red pepper
		Meatballs, belowoptional
2		Spaghetti, 16 oz ea
		Grated parmesan cheese
		Meatballs
1	lb	Lean ground beef
1/2	lb	Lean ground pork
1	t	Garlic salt
1/4	c	Grated parmesan cheese
1/8	t	Freshly ground pepper
1/2	t	Leaf basil
1/2	t	Leaf oregano
1/2	t	Leaf thyme
3/4	c	Dry bread crumbs
1/3	c	Pine nuts, optional
2	T	Dried parsley flakes
2		Eggs
1/4	c	Evaporated milk

INSTRUCTIONS

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.
Source: Rival Inter/Active CookBook - Beans, Rice and Pasta  Per
serving: 289 Calories (kcal); 14g Total Fat; (45% calories from  fat);
15g Protein; 24g Carbohydrate; 75mg Cholesterol; 893mg Sodium  Food
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;  0
Fruit; 2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 359 Calories From Fat: 192 Total Fat: 21.5g Cholesterol: 107.1mg Sodium: 1306.4mg Potassium: 500.6mg Carbohydrates: 15.1g Fiber: 1.9g Sugar: 5.1g Protein: 26g