Spaghetti with Mushroom Sauce and Meatballs

There’s a little Italian in all of us when it comes to spaghetti.  When I was a kid, my Irish neighbor used to cook this meal for her Italian husband every other Sunday.  The incredible smell permeated the whole house and made us so hungry.  Then came a knock at our door…there she stood with a family-size helping for all of us to enjoy…and enjoy we did!  Start a family tradition in your home today with this delicious homemade meal.


2 pounds lean ground beef

1/2 cup milk

2 eggs

3 slices bread, crumbled

1/2 cup onions, chopped

1/2 cup green peppers, chopped

2 tablespoons parsley, chopped

1 clove garlic, smashed

1 teaspoon salt

1/2 teaspoon ground pepper



1 box (16 ounce) enriched spaghetti noodles



1 large can (26.5 ounce) crushed Italian tomatoes

2 cans (6 ounces each) tomato paste

1/2 cup onions, chopped

2 tablespoons sugar

1 cup mushrooms, sliced

1/2 teaspoon oregano

1/2 teaspoon basil

1 clove garlic, smashed

3 tablespoons extra virgin olive oil

1 teaspoons salt

1/4 teaspoon ground pepper

4 tablespoons parmesan cheese


In a medium bowl, combine eggs (lightly beaten), milk and bread; add beef, onions, peppers, parsley, garlic, salt and pepper and mix well.  Shape into 24 meatballs and place in a greased baking pan.  Bake at 450 degrees for 25 minutes.



Sauté onions in olive oil in a large Dutch oven until tender.  Add tomatoes, tomato paste, mushrooms, sugar, oregano, basil, garlic, salt and pepper; bring to a boil, reduce heat, cover.  Simmer 30 minutes.  Add meatballs, cover and simmer an additional 45 - 50 minutes or until  sauce thickens, stir occasionally being careful to keep meatballs intact.  Cook spaghetti noodles, follow package directions, drain.  Pour sauce and meatballs over hot noodles and sprinkle with grated parmesan cheese.


Yield: 6 servings

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