Italian spaghetti and meatballs
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | Tomato paste |
1 | can | Tomato sauce |
2 | Cloves garlic; minced | |
1 | Onion; chopped | |
½ | teaspoon | Basil leaves |
1 | tablespoon | Parsley; chopped fine |
1½ | teaspoon | Parmesan cheese |
2 | tablespoons | Sugar |
Salt & red pepper to taste | ||
3 | tablespoons | Oil |
1 | pounds | Ground meat |
2 | tablespoons | Parmesan cheese |
1 | Egg | |
¼ | cup | Seasoned bread crumbs |
½ | teaspoon | Salt |
½ | teaspoon | Red pepper |
½ | teaspoon | Black pepper |
3 | tablespoons | Milk |
½ | teaspoon | Basil leaves |
Oil | ||
Spaghetti |
Directions
SAUCE
MEATBALLS
Brown onions and garlic in oil. Add remaining ingredients for sauce; simmer for a few minutes, stirring frequently. Use empty tomato paste can and measure two cans of water plus 1 can of water in empty tomato sauce can. Stir well after the water bas been added. Cook about 1-½ hours on low heat. Add more water if needed.
To make meatballs: Combine the meatball ingredients; mix thoroughly. Shape into 12 to 14 meatballs. Heat oil in skillet. Brown meatballs on all sides; add to sauce. Let simmer until cooked through.
Cook the spaghetti according to package directions. Serve with sauce and meatballs.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .