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Italian Spaghetti and Meatballs

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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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