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-----------------------------FOR THE MEATBALLS-----------------------------
1 lb Ground chuck 1/4 lb Ground pork
1 c Bread crumbs 4 ea Eggs, beaten
1/2 c Parmesan cheese 1/4 c Minced parsley
1 ea Clove of garlic, minced 1/3 c Warm water
1 ea Salt and pepper to taste 1/4 c Oil or shortening
6 servings
-------------------------------FOR THE SAUCE-------------------------------
2 ea Cloves of garlic, minced 2 tb Sugar
1 ea Chopped onion 1/2 ts Dried basil
24 oz Tomato puree 1 ds Red pepper
18 oz Tomato paste 1 ea Salt and pepper to taste
6 c Water 1 1/2 lb Spaghetti
In a large bowl, combine all meatball ingredients, except oil. Wet palms
of hands and shape mixture into balls about 1 1/2" in diameter. (Makes
about 17 or 18 meatballs). Heat oil in skillet and cook meatballs over
medium heat until golden brown. Turn occasionally to brown evenly. Set
aside.
For the sauce: Strain the drippings from the meatballs into a large sauce
pan, over medium heat. Saute garlic and onion. Add tomato puree, tomato
paste, and the water (use some to get all the tomato from the cans). Stir
until well blended, then add sugar, basil, red pepper, salt and pepper.
Let mixture come to a boil, lower heat and simmer, uncovered, for about 1
1/2 hours. Add meatballs to sauce and continue to simmer for another hour.
Cook spaghetti according to package directions and serve topped with
sauce. Makes about 6 servings.
1 lb Ground chuck 1/4 lb Ground pork
1 c Bread crumbs 4 ea Eggs, beaten
1/2 c Parmesan cheese 1/4 c Minced parsley
1 ea Clove of garlic, minced 1/3 c Warm water
1 ea Salt and pepper to taste 1/4 c Oil or shortening
6 servings
-------------------------------FOR THE SAUCE-------------------------------
2 ea Cloves of garlic, minced 2 tb Sugar
1 ea Chopped onion 1/2 ts Dried basil
24 oz Tomato puree 1 ds Red pepper
18 oz Tomato paste 1 ea Salt and pepper to taste
6 c Water 1 1/2 lb Spaghetti
In a large bowl, combine all meatball ingredients, except oil. Wet palms
of hands and shape mixture into balls about 1 1/2" in diameter. (Makes
about 17 or 18 meatballs). Heat oil in skillet and cook meatballs over
medium heat until golden brown. Turn occasionally to brown evenly. Set
aside.
For the sauce: Strain the drippings from the meatballs into a large sauce
pan, over medium heat. Saute garlic and onion. Add tomato puree, tomato
paste, and the water (use some to get all the tomato from the cans). Stir
until well blended, then add sugar, basil, red pepper, salt and pepper.
Let mixture come to a boil, lower heat and simmer, uncovered, for about 1
1/2 hours. Add meatballs to sauce and continue to simmer for another hour.
Cook spaghetti according to package directions and serve topped with
sauce. Makes about 6 servings.
