Italian spaghetti and meatballs

12 Servings

Ingredients

QuantityIngredient
1canTomato paste
1canTomato sauce
2Cloves garlic; minced
1Onion; chopped
½teaspoonBasil leaves
1tablespoonParsley; chopped fine
teaspoonParmesan cheese
2tablespoonsSugar
Salt & red pepper to taste
3tablespoonsOil
1poundsGround meat
2tablespoonsParmesan cheese
1Egg
¼cupSeasoned bread crumbs
½teaspoonSalt
½teaspoonRed pepper
½teaspoonBlack pepper
3tablespoonsMilk
½teaspoonBasil 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, .