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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.
