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From the kitchen of Ellie Zernott
1 lg. or 2 sm. Chunky Spaghetti Meat Sauce (any flavor) 2 cans diced tomatoes with green chilies (incl. liquid) 1 cup grated Romano Cheese 16 oz. Cajun Seasoning Mix 1 tsp. Black pepper 1 tsp. Italian Seasoning 1 tsp. Majorium 1 tsp. Cumin powder 2 tsp. Garlic Powder
Simmer 1 hour on low. Stir every 15 minutes. Add thawed or frozen italian meatballs. Cook for 1 hour more. In the last 15 minutes add 1 lb. angel hair pasta. Break into 1/3 or 1/4 lengths as adding topot. Top plated serving with grated Romano cheese and chopped green onions.