SPAGHETTI & BEEF PORCUPINES

By Ellen Bales
@Starwriter

Our family weren't big pasta eaters. I don't think my dad cared much for Italian food and he hated the smell of Parmesan cheese. But every so often Mother would make this delicious meal. This particular recipe has been in our family since the 1950s! It made me a lifelong honorary Italiano!
Photo from: www.simplyrecipes.com/recipes/spaghetti_and_meatballs/

Rating:

★★★★★ 2 votes

Comments:

5 Comments

Serves:

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1 box: (16 oz.) any type spaghetti or pasta
1/4 c: butter
1 c: chopped onion
2 clove: garlic, crushed
1/2 c: chopped celery
1 tsp: salt
1/2 tsp: pepper
1/2 c: chopped green pepper
1/2 c: dry white wine
2 can(s): 1 lb. 3 oz. ea) tomatoes, undrained
1 can(s): (6 oz.) tomato paste
1/4 tsp: dried oregano leaves
1 lb: ground beef
1/2 c: cup raw rice
1/4 c: chopped onion
1 tsp: salt
1/4 tsp: pepper
2 Tbsp: wesson oil
2 can(s): (8 oz. ea.) tomato sauce
1 c: water

Step-By-Step

1For the Sauce: In hot butter in 6-qt. Dutch oven, saute onion, garlic and celery, stirring, 5 minutes.

2Add salt, pepper, green pepper, wine, tomatoes, tomato paste and oregano. Mix well. Bring to boiling, stirring. Reduce heat; simmer, covered 2 to 2-1/2 hours, stirring occasionally.

3For the Beef Porcupines: Mix beef, rice, onions and seasonings. Form into small balls. Fry in hot oil, turning frequently, until light brown but not crusty on all sides. Add tomato sauce and water; mix well. Cover and simmer about 45 minutes. Makes 4 servings.

4When sauce and porcupines are done, you may combine the meatballs with the sauce.

5For the Spaghetti: cook spaghetti as package label directs; drain. To serve, pour sauce and meatballs over spaghetti. Sprinkle with Parmesan cheese.

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