NANCY'S SPAGHETTI

Nancy's Spaghetti image

Provided by Nancy Faivre

Categories Pasta

Time 6h

Number Of Ingredients 11

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1 lb hamburger {or meatballs, recipe to follow}
1 large can tomatoes, chopped
15 oz tomato sauce
12 oz can tomato paste
1 tsp basil, dried
1 tsp oregano, dried
1 or 2 bay leaves
3/4 c chopped onion
1 pkg spaghetti sauce mix, dried
fresh garlic {optional}
1 can(s) water {using tomato can}

Steps:

1. If you're not using meat balls, cook hamburger and onion, and garlic. Drain. Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
2. Make ahead Meatballs: 4 eggs 2 cups dry breadcrumbs 1/2 cup finely chopped onion 1 tbsp. salt 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 4 lbs. lean ground beef In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}