Italian Spaghetti And Meatballs

A broken, leaping heart will love like Jesus. And the power of the love will be proportionate to the felt fearfulness of our nearness to destruction. The keener the memory of our awful rescue, the more naturally we pity those in a similar plight. The more deeply we feel how undeserved and free was the grace that plucked us from the flames; the freer will be our benevolence to sinners. We do not love as passionately as we ought because our belief in these things is not real. So our pride is not broken and our demeanor not lowly. And we do not look with aching and longing on the crowds that pass us in the airport or the straying members of our flock.

John Piper

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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