Spaghetti & Meatball Sundaes

Both the spaghetti and meatballs can be cooked ahead of time and refrigerated separately. Quickly heat and assemble at dinnertime.


  • 1 lb. lean ground beef
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1 egg
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 8 ounces spaghetti, cooked and drained


  1. Combine ground beef, bread crumbs and egg in medium bowl; shape into 24 meatballs.
  2. Bring Sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
  3. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Arrange spaghetti in 4 sundae dishes, then top each with 3 meatballs and sauce. Garnish, if desired, with basil and cherry tomato. Serve remaining spaghetti. meatballs and sauce on the side.
Photo Copyright 2006 Publications International, Ltd. Used with permission.

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