| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Soft white bread cubes |
| 1/3 |
c |
Milk |
| 1 |
sm |
Egg |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Grated Romano cheese |
| 1/2 |
ts |
Finely minced garlic |
| 1/4 |
c |
Finely minced parsley |
|
|
Salt and pepper to taste |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Spaghetti |
| 1 |
tb |
Butter |
| 3/4 |
c |
Olive oil |
| 3/4 |
c |
Minced garlic |
| 2 |
cn |
Crushed; peeled tomatoes |
|
|
; with their juice (1 |
|
|
; pound 8-ounce) |
| 2 |
|
Tomato cans of water |
| 1 |
ts |
Ground pepper |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped fresh basil |
| 2 |
ts |
Salt |
|
|
Sugar to taste |
INSTRUCTIONS
FOR THE MEATBALLS
FOR THE TOMATO SAUCE
Meatballs:
In a bowl mix together the milk and egg. Add mixture to bowl of bread
cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread
cubes and add to a 1 pound of ground beef, grated Romano, garlic, and
parsley. Mix together. Add salt and pepper to taste With wet hands form
walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs
to 6 cups sauce bubbling in pot. Simmer 45 minutes.
Yield: 4 servings
Tomato sauce:
Heat oil in a casserole. Add garlic and stir until lightly golden. Then add
the crushed tomatoes with their juice, 2 tomato cans of water, the ground
pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it
seems a little acidic, add a little sugar
Bring to a boil and simmer, stirring occasionally, for 45 minutes.
Converted by MC_Buster.
NOTES : Recipe courtesy of David Rosengarten and Taste
Recipe by: IN FOOD TODAY SHOW #INJ138
Converted by MM_Buster v2.0l.
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