John Schwegmann's Real Italian Meatballs and Spaghetti

John Schwegmann's Real Italian Meatballs and Spaghetti By Brookelynne26 ABOUT THIS RECIPE "It was originally published -- in the grocery ads -- in the 1950s. This is a very long-simmered, old-school red gravy. It will take all day to prepare so clear your schedule! Prepare the meatballs as the gravy cooks."

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, 3 cups of water and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 21⁄2 hours, stirring occasionally. If the sauce looks too thick a little water may be added.

Step 2

2 Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 11⁄2- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.

Step 3

3 Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.

Step 4

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