Created by The MDM Team, Saturday, December 15, 2007
On top of spaghetti, we lost our poor meatballs. But never fear. This palate-pleasing pasta is every bit as good, even without the beef. Give it a whirl!
1 tbsp. olive oil
3 cloves garlic
1 tbsp. spaghetti seasoning (1 tsp. sweet basil, 1 tsp. parsley, 1/2 tsp. oregano)
2 (16 oz.) cans of tomatoes
2 (8 oz.) cans tomato paste
2 (8 oz.) cans tomato sauce
1/4 cup grated Parmesan cheese
1/4 cup grated provolone cheese
1 lb. spaghetti
Sauté garlic and spaghetti seasoning in olive oil in roaster or ovenproof pot with lid. Sauté the garlic until brown, but not burned, and then remove garlic and discard. Remove from heat. Preheat oven to 250 degrees. Add tomatoes, sauce and paste and stir well until mixed. Cover and bake the sauce at 250 degrees for two to eight hours. The longer it cooks, the better it is. Stir occasionally. At 250 degrees, it is very hard to burn it. When ready to serve, add the cheeses to the sauce and cover and let stand with no heat. Cook your pasta and add the sauce to it.