10 servings
Crushed Tomatoes
28.0 ounce(s)
28.0 fluid ounce(s)
1.0 pound(s)
12.0 ounce(s)
clove garlic, minced
3.0 whole
Dried basil
1.0 tablespoon(s)
Dried Oregano
2.0 teaspoon(s)
Red pepper flakes
1.0 teaspoon(s)

Dietary Restrictions

Recipe Instructions

In a Dutch oven, combine tomatoes, water/broth, garlic, basil, oregano and red pepper flakes.
Add meatballs/Italian sausage links and mix well.
Add spaghetti, stirring to combine. (Make sure it's submerged.)
Light about 20 charcoal briquets; allow to burn until edges (not entire briquets) are grey.
Place about 10-12 briquets on Dutch oven lid, and another 6-7 beneath it. This results in a temperature about 325°F.
Cook for about 20 minutes, or until meat is tender and pasta is al dente, stirring regularly.
Season with salt and parmesan, if desired.