| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Yellow onions; coarsely |
|
|
Grated |
| 1 |
lg |
Green pepper; coarse grated |
| 1/4 |
c |
Olive oil |
| 16 |
oz |
Tomato sauce |
| 12 |
oz |
Tomato paste |
| 1/3 |
c |
Water |
| 1 |
|
Garlic clove; peeled |
| 1 |
md |
Bay leaf |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
lg |
Yellow onion; coarse grated |
| 1 1/2 |
lb |
Lean ground round |
| 2 |
|
Eggs; beaten |
| 1/4 |
ts |
Garlic salt |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Olive oil |
INSTRUCTIONS
SAUCE
MEATBALLS
SAUCE: Squeeze or strain onions; discarding juice and retaining the pulp.
Saute grated onion and green pepper in olive oil 10 minutes, stirring
often. Transfer to cooking pan. Add remaining ingredients and mix well.
Cook over low heat about 45 minutes, stirring often to prevent burning.
Just before serving, remove garlic and bay leaf. MEATBALLS: Combine all
ingredients except olive oil. Mix well. Form into balls. Brown in olive
oil, rotating to cook on all sides. Drain on absorbent paper before adding
to the sauce. Cook spaghetti according to package direction. Spoon the
sauce and meatball over the spaghetti. Top with freshly grated Parmesan
cheese. Serves 8.
~ - - - - - - - - - - - - - - - - -
Posted to MM-Recipes Digest V4 #046 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Dec 14, 1996.
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