Spaghetti & Meat Balls

You’ll need a pot of water, a bunch of pasta, some meatballs, tomato sauce, and maybe a few other things.

I use frozen beef meatballs. I use any pasta that’s handy whether it’s spaghetti or elbow macaroni, whatever. Any kind of tomato sauce, can, jar, or envelope. You’ll figure out what tastes best. I also like Parmesan cheese on top. Kraft seems to make the best.

Experiment with the various products. Some tomato sauces need improvements. I usually add a few dashes of garlic powder or chopped garlic (they sell jars of chopped garlic), maybe some onion powder. I happen to like chopping up a bell pepper when I have one handy.

What you do is fill the saucepan 3/4 full with water, dump in the pasta and a few frozen meatballs. Put the burner on high until it starts boiling, then reduce the heat a bit and let it cook for 10 minutes. The pasta will turn from yellow to clear and then to white. When it’s white you know it’s done. The frozen meatballs will also be done. Pour the contents of the saucepan (the pasta and meatballs) into the colander to drain out the water.

Now, you dump the pasta and meatballs into the steel mixing bowl and stir in the tomato sauce. When it’s thoroughly mixed taste it. Tastes bland? Then try putting in some garlic, maybe a little onion powder, maybe a dash or two of black pepper. When you think it’s about right you can sprinkle in some Parmesan cheese.

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