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