this is so similar to my mom's recipe that i can attest that it does work. she never used the seasoning (parsley and onion powder, altho i do sometimes). she always used 1 can of soup, which was always too little, i always doubled it. never used the worchester, because it causes hubby indigestion. mom's was always done ontop of a double boiler and she cursed that recipe, cause she'd be slaving over the stove for 45 mins and the thigns wouldn't cook. then i came across recipes that browned them in the skillet, like this one. which worked great, but i always had an issue with them sticking to the skillet and falling apart..then i discovered putting them in the oven..*lightbulb goes off*. so i stick em in 400 degreese on a silicone baking mat, they brown perfectly. u can either then throw them in the sauce and simmer, or let them cook thru, add em to sauce, and freeze or save for later. will only take mins while your cooking the spaghetti to heat ;) I also don't recall if her recipe added an egg, i think not, so i did. I think that's another reason why they tend to fall apart. I'm making some now with an egg, but lately i've been using half ground pork and that seemed to help hold them together. i'm out of ground pork, so back to basics. :)
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this is so similar to my mom's recipe that i can attest that it does work. she never used the...