| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Usenet |
4 |
Servings |
INGREDIENTS
| 13 |
oz |
Tomatoes, canned (1 large can), coarsely chopped, with juice |
| 4 |
oz |
Tomato sauce (1 small can) |
| 1 |
|
Garlic clove, minced |
| 1/2 |
c |
Parsley, chopped |
| 1 |
ts |
Chili powder |
| 1 |
lb |
Pork sausage |
| 1/2 |
c |
Parsley, chopped |
| 1/2 |
c |
Cracker crumbs |
| 1/2 |
c |
Parmesan cheese (grated) |
| 1 |
|
Egg |
| 1 |
lb |
Pasta (tagliarini, spaghetti or whatever) |
INSTRUCTIONS
SAUCE INGREDIENTS
MEATBALL INGREDIENTS
Combine the sauce ingredients and bring to a boil while preparing the
meatballs. Mix all meatball ingredients. It is easiest to do this with
your hands. Form into walnut-sized balls.
Drop the meatballs into BOILING sauce. If the sauce is not boiling, the
meatballs will fall to pieces. Simmer gently for about an hour. If you are
making the sauce to eat right away, you will probably want to skim the
grease that cooks out of the sausage periodically. If you are making this
ahead, the grease will congeal when it sits overnight in the refrigerator,
and you can remove it easily then.
Check for salt. Depending on the brands of sausage and tomatoes you use,
you may not need any. If you need to add salt, be sparing.
Boil the pasta. Pour the sauce and meatballs over it and serve with grated
parmesan, or combine and reheat in a casserole, sprinkled with parmesan.
NOTES:
* Simple meatballs in herb and garlic tomato sauce -- I've been making
this recipe since I was about 10 years old, and I don't remember where we
got it. It's easy and very good, though. Yield: serves 4-6.
* This is fine made a day ahead. Chilling it gives you a chance to remove
the grease that cooks out of the sausage.
: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday
: Copyright (C) 1986 USENET Community Trust
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