MEATBALLS AND SPAGHETTI SAUCE

1 1/2 lbs ground beef (preferably ground round)

2 eggs

1 cup fresh breadcrumbs

Olive oil

1 can (28-oz) tomato puree

1 can (6-oz) tomato paste

1 can (10 3/4-oz) can tomato soup

1/4 to 1/2 cup grated Romano or Parmesan cheese

1 tsp olive oil

1 garlic clove, minced

Sliced mushrooms, canned or fresh

Combine ground beef, eggs, and breadcrumbs. Form into 16 meatballs. Brown in olive oil in a skillet.

Combine tomato puree, tomato paste, tomato soup, cheese, 1 teaspoon olive oil and garlic in a slow cooker. Add meatballs and stir gently to coat. Cover cooker and cook on low 5 to 6 hours. Add mushrooms and cook 1 to 2 more hours.

Serve over hot spaghetti. Garnish with grated Parmesan cheese, if desired.

Yield: 6 to 8 servings

photo from cozi