I don't know about you, but I love traditions! I love it even more when it involves food, and passing down one recipe to another! I have a recipe that I have in the back of my mind. Something that my mamaw used to make! This is something that I want to pass down to Lydia, because it is so easy! One tradition we used to do was go to Mamaws on Sunday afternoon after church and eat Spaghetti! One tradition that I would like to pass down to my daughter is gathering her family for spaghetti and meatballs! I put a spin on mine, and I know when she gets older, she will make hers her own too. Did you know that Ragu's founder, Assunta started Ragu in 1937? At the height of the great depression, she wanted a way to support her family and began selling her sauce to her neighbors! WOW! Who would have thought that Ragu wouls be what it is today! I love a good story about a self-made woman doing something for herself and family! Luckily, we were able to use Ragu Pasta Sauce for this recipe, and I wanted to share with you! Ragu Pasta Sauce is 100% affordable, made from farm-grown ingredients, and slowly simmered to add layers of flavor! I almost forgot to mention No.No.No (no artificial flavors, no artificial flavors and no high fructose corn syrup)! How cool is that? Check out what I did below!
These meatballs are so easy to make! Check out what all you need below to make the meatballs! It made about 24 of them.
- 2 lbs ground beef
- 2 Jars of Ragu Pasta Sauce
- 2 tbsp minced garlic
- 2 large eggs
- 4 tsp Worcestershire sauce
- 1 cup Italian bread crumbs
- 1 cup dry parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 box of pasta in your choosing. I chose angel hair
- Preheat oven to 425*, grease a baking sheet with sides.
- Go ahead and start your noodles.
- Combine every ingredient with the exception of the Ragu in a bowl and mix with your hands. I always use gloves.
- Scoop out 1 tbsp or more of the meat mixture and form into balls. I use an ice cream scooper so that I get an even amount each time.
- Arrange on greased baking sheet.
- Bake 435* for 15-20 minutes. You have to check them to be sure they are completely done.
- Once cooked, remove from oven and let cool.
- Mix meatballs and Ragu sauce and let simmer 10 minutes or so.
- Serve and Enjoy!
Visit the Ragu website to learn more about Ragu's founder and her journey! And share your traditions! Also, There is a sweeps contest running on Food.com. The contest is titled Ready. Set. Cook! and it challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients. Check it out!