Franco-American put countless hours into researching and producing this dinner-in-a-can. Now, fast forward almost 50 years, and we attempt to recreate this canned classic from scratch - a healthier homemade version. We have come full circle, Spaghetti-O's......full.circle.
I was pretty sceptical when I was making this. At first glance it's very similar to a tomato bisque: saute onions, celery, carrots, and garlic - add crushed tomatoes & puree. You then drop in the meatballs, then a cup of circular pasta - this is when the magic happens - it transforms into actual Spaghetti-O's!!
If you are looking for a new spin on the whole spaghetti & meatballs dinner; or if you want to make something fun for the kid-o's; OR if you just want to make this so you can be like - dude, I just make flippin' spaghetti-O's - this is a quick easy recipe to follow.
Originally this is an America's Test Kitchen Recipe, I found it via Tracy's Culinary Adventures. I did deviate a little; I used crushed tomatoes instead of diced, I doubled the amount of ground beef for the meatballs, and I used anellini pasta instead of ditalini.
For the recipe and directions on how to make this, CLICK HERE
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