Meatballs and sauce

Yield: 1 servings

Measure Ingredient
1½ cup Soft white bread cubes
⅓ cup Milk
1 small Egg
1 pounds Ground beef
½ cup Grated Romano cheese
½ teaspoon Finely minced garlic
¼ cup Finely minced parsley
Salt and pepper to taste
2 tablespoons Olive oil
1 pounds Spaghetti
1 tablespoon Butter
¾ cup Olive oil
¾ cup Minced garlic
2 cans Crushed; peeled tomatoes
; with their juice (1
; pound 8-ounce)
2 Tomato cans of water
1 teaspoon Ground pepper
1 tablespoon Chopped parsley
2 tablespoons Chopped fresh basil
2 teaspoons Salt
Sugar to taste

FOR THE MEATBALLS

FOR THE TOMATO SAUCE

Meatballs:

In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.

Yield: 4 servings

Tomato sauce:

Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

Converted by MC_Buster.

NOTES : Recipe courtesy of David Rosengarten and Taste Recipe by: IN FOOD TODAY SHOW #INJ138 Converted by MM_Buster v2.0l.

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