Pasta Sauce with Meatballs


Shortening or olive oil

2 cups chopped onion

2 cups chopped green pepper

Meatballs (see recipe below)

1 package (5 oz.) little smokies sausage links

4 cans (12 oz. each) tomato paste

4 cans water (use tomato paste cans)

1 teaspoon garlic powder

1 tablespoon dried parsley flakes

teaspoon salt

1 cup grated Romano cheese


In large skillet, heat shortening to in depth. Brown onion and green pepper together. Remove with slotted spoon and place in Crock-Pot. Brown meatballs in shortening remaining in skillet. Turn carefully to brown all sides. Remove browned meatballs with slotted spoon, draining excess grease. Place in Crock-Pot. Brown sausages in same skillet; drain on absorbent towels. Place in Crock-Pot.


Drain grease from skillet, leaving only enough to coat the bottom. Add tomato paste and cook over low heat to brown (bright red color will become dull red). Stir constantly to prevent burning. Add 2 cans water, 1 can at a time, thoroughly rinsing each can; stir to blend. Pour over meatballs and sausages in Crock-Pot. Add remaining cans water to Crock-Pot.


Add remaining ingredients; blend carefully so as not to tear meatballs. Cover and cook on High setting for 4 to 6 hours, stirring occasionally (or on Low setting for 8 to 12 hours).


Makes 12 to 15 servings (about 4 1/2 quarts).





2 to 3 lb. ground chuck or lean ground beef

1 cups grated Romano cheese

3 eggs

2/3 cup dry bread crumbs

1 to 2 teaspoons garlic powder

4 teaspoons dried parsley flakes

1 teaspoon salt


Mix all ingredients well and shape into 30 to 36 meatballs about 1 inches in diameter.