Two 30 oz cans tomato sauce
One 6 oz can tomato paste
2 onions
One packet powdered spaghetti mix
1 large pack dry spaghetti
4 or 5 lb ground meat
2 jars sliced mushrooms (optional)

Pour in 2 cans of tomato sauce in a pot and let cook on low fire. Stir occasionally. In a non-stick large fry pan roll the seasoned ground meat into ping-pong size balls and brown well on high fire, turning over occasionally (watch it doesn't burn). When meatballs are well browned, take meatballs out and pour out the grease. Add about 2 glasses of water and add the onions, meatballs and mushrooms and let cook until you make a good gravy (on a medium fire). At about this time, add the packet of spaghetti mix and paste into the sauce and stir often (leave on low fire and watch it doesn't stick). Put your meatballs and gravy mixture into the tomato sauce and stir. Cook for about 20 minutes more. In the 20 minutes you will wait for the sauce to cook, you can cook the spaghetti. Into a large pot of salted water, crack the spaghetti in half (if you want) and let cook until tender. Drain cooked spaghetti and put back in same pot. You can now mix the sauce and the spaghetti.

The meatballs and gravy you made to add to the sauce is good over rice too. Eat with potato salad and corn.

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Cajun Country -- New Iberia, Louisiana