| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian3 |
8 |
servings |
INGREDIENTS
| 56 |
oz |
Italian peeled tomatoes |
|
|
Salt and pepper |
| 16 |
oz |
Tomato sauce |
| 3/4 |
c |
Red wine |
| 12 |
oz |
Tomato paste |
| 1 |
lb |
Sausage; ( sweet and/or hot |
| 1 |
lg |
Onion; chopped |
|
|
Meatballs |
| 2 |
c |
Garlic; minced |
| 1 |
lb |
Ground beef |
|
|
Oregano; (to taste) |
| 2 |
lg |
Eggs |
|
|
Rosemary; (optional) |
| 1/2 |
c |
Parmesan cheese; grated |
|
|
Parsley; (to taste) |
| 1 |
c |
Italian bread crumbs |
INSTRUCTIONS
Put tomatoes through food mill. Simmer onion and garlic in oil until
translucent. Add cut up sausage. Cook until brown, stirring often. Add
sieved tomatoes, sauce and paste, rinsing tomato paste cans with a little
water to pick up any residue. Bring slowly to a soft boil. Add bay leaves,
basil, oregano, rosemary, parsley, salt pepper and wine.
Simmer.
To make meatballs: mix ground beef with eggs. Mixture should be quite wet.
Add cheese and bread crumbs. Form into meatballs. (If you moisten your
hands with water prior to rolling between palms, it's much easier!) Bake at
350F. on cookie sheet for 20 minutes. Drain. Add to sauce and heat through
Per serving: 630 Calories (kcal); 41g Total Fat; (59% calories from fat);
26g Protein; 36g Carbohydrate; 138mg Cholesterol; 1621mg Sodium Food
Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
6 1/2 Fat; 0 Other Carbohydrates
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