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, .