Red Cross Spaghetti and Meat Balls

1 package (1 lb.) Red Cross Spaghetti, cooked and drained.

Meatball mixture:

1 lb Ground meat (1/2 beef, 1/2 pork)
2 pieces white bread (soaked in milk and squeezed dry before adding)
1/2 cup chopped parsley
1 clove garlic (chopped or pressed)
1 egg
1/2 cup freshly grated Parmesan cheese
1 tsp sweet basil
1 tsp salt
1/8 tsp ground pepper
1/4 cup olive oil or salad oil


Mix well and shape into balls.
Brown in 1/4 cup oil, and drain well.


Tomato Sauce

1/4 cup olive or salad oil
1 medium onion (chopped)
1/4 cup chopped parsley
1 clove garlic (chopped or pressed)
1 carrot (grated)
1 (No. 2 1/2 can) (29 oz - 3 1/2 cups) canned chopped tomatoes (chopped or
mixed in blender for few seconds)
1 (6 oz) can tomato paste
1 cup water
1 beef bouillon cube
1/2 cup dry red wine (optional)
1/2 tsp salt
1/4 tsp ground pepper
1 tsp sweet basil

Saute onion, garlic, and parsley in oil until
onions are transparent. Add remaining
ingredients and simmer 30 minutes. Add meatballs
and simmer 30 minutes more.

Serves 6-8.