Vera’s Spaghetti Romano: A retro recipe from the ’80s
This is Vera Celise Polglaze. She’s teaching her daughter piano. Did her bedspread in needlepoint. She uses Hunt’s.
This is her Hunt’s Spaghetti Romano. Vera was raised on a farm. So she grew up with good home cooking. Now that she works and has a family, Hunt’s spaghetti sauce has become a family tradition.
Not surprising. Folks have been cooking with the goodness of Hunt’s for 100 years. Now, it’s just easier. And with Vera’s touch, it’s never been better.
Spaghetti Romano with meatballs
Ingredients
- 1/2 cup water
- 6 slices Italian bread, torn into small pieces
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup each: chopped onions and grated fresh Romano cheese
- 2 eggs, slightly beaten
- 2 teaspoons Wesson oil
- 1/2 teaspoon minced garlic
- 55 ounces Hunt's spaghetti sauce, traditional
- Hot cooked spaghetti
Instructions
- In small bowl, pour water over bread: let soak 5 minutes.
- In large bowl, mix soaked bread with remaining ingredients except spaghetti sauce and spaghetti.
- Shape into 16 over-size meatballs.
- Place meatballs in 13- by 9- by 2-inch baking dish.
- Bake, uncovered, at 350 (F) for 30 minutes; drain.
- Pour spaghetti sauce over drained meatballs and bake 20 minutes longer.
- Serve over hot cooked spaghetti.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 1217mgCarbohydrates: 31gFiber: 5gSugar: 13gProtein: 31g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
MORE: Mangia! 10 magnificent classic meatball recipes (1970s)
