| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Italian |
Pasta |
12 |
Servings |
INGREDIENTS
| 1 |
|
Tomato paste |
| 1 |
|
Tomato sauce |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Basil leaves |
| 1 |
T |
Parsley, chopped fine |
| 1 1/2 |
t |
Parmesan cheese |
| 2 |
T |
Sugar |
|
|
Salt & red pepper to taste |
| 3 |
T |
Oil |
| 1 |
lb |
Ground meat |
| 2 |
T |
Parmesan cheese |
| 1 |
|
Egg |
| 1/4 |
c |
Seasoned bread crumbs |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Red pepper |
| 1/2 |
t |
Black pepper |
| 3 |
T |
Milk |
| 1/2 |
t |
Basil leaves |
|
|
Oil |
|
|
Spaghetti |
INSTRUCTIONS
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 1-1/2
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,
http://www.erols.com/hosey.
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