Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Chopped onion |
3 tablespoons | Olive oil |
2 cans | (16-oz) tomatoes |
2 cans | (8-oz) tomato sauce |
1 tablespoon | Sugar |
1½ teaspoon | Salt |
½ teaspoon | Pepper |
1 \N | Bay leaf |
1½ teaspoon | Crushed oregano |
4 slices | Dry bread; crumbled |
1 pounds | Ground beef |
2 \N | Eggs |
½ cup | Grated romano cheese |
2 tablespoons | Chopped parsley |
1 \N | Clove garlic; minced |
1 teaspoon | Each salt & crushed oregano |
Cook onion in hot oil until tender. Add next 7 ingredients. Soak bread in water 2-3 minutes; squeeze out moisture. Combine bread with remaining ingredients; mix well. Shape into balls and brown in hot oil. Add to sauce and cook 30 minutes. Serve over hot, cooked spaghetti.
CINDY HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .