College Man's Cajun Spaghetti

• 1 pkg. (16 oz.) vermicelli (thin spaghetti)
• 1-1/2 lb. ground round
• 3 to 4 eggs
• 1/2 pkg. crackers, crushed
• Cajun spice, to taste
• Blackened Redfish seasoning, to taste
• 1 dash sugar
• 1/2 to 1 tsp. garlic, minced
• 1 jar pizza sauce
• 1 can (1 lb.) tomato sauce
• 1 can (8 oz.) tomato paste

1. Meatballs: Put the ground beef in a bowl.
2. In a separate bowl, beat eggs and pour into the bowl containing the ground beef.
3. Get your hands messy and mix it all together.
4. Once it's mushy, pour in crushed crackers.
5. Mix until somewhat firm.
6. Make meatballs as many as you want.
7. The leftover meat can be used as a meat sauce.
8. Sprinkle cajun spice along the surface of the meatballs, massaging it in.
9. Cook meatballs until done.
10. Sauce: Combine pizza sauce, tomato sauce, and tomato paste into a crockpot.
11. Add garlic, cajun spice, blackened redfish seasoning and sugar to taste.
12. Add water as necessary to thin out (you'll need it).
13. Taste and add more sugar, garlic, spice... whatever you preference.
14. Heat and let simmer.
15. Noodles: No secret here.
16. Just boil all the noodles till their done.
17. Once everything is done add meatballs (and meat sauce, if you have any) into the sauce.
18. Once that is done add pasta until it is enough (you may have some left over... depends on how much water is added to the sauce).
19. Let heat and serve.

vermicelli, ground round, eggs, crackers, cajun spice, redfish seasoning, sugar, garlic, pizza sauce, tomato sauce, tomato paste

Taken from www.foodgeeks.com/recipes/1190 (may not work)