| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(3-oz) tomato sauce |
| 3 |
cn |
(6-oz) tomato paste |
| 1 |
cn |
(large) tomatoes |
| 2 |
cn |
(6-oz) sliced mushrooms |
| 3 |
|
Cloves garlic; chopped fine |
| 2 |
tb |
Oregano (more or less) |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Garlic powder |
| 1 |
cn |
(large) water |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Bay leaves |
| 1 |
lb |
Ground beef |
| 1 |
lb |
Mild sausage |
| 2 |
|
Pieces bread; toasted |
| 2 |
|
Eggs |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Ribs celery; chopped |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Oregano |
|
|
Salt & pepper |
|
|
Cooking oil |
INSTRUCTIONS
SAUCE
MEATBALLS
Mix all sauce ingredients together in large pot and begin cooking over
medium heat. In large bowl mix meats together. Add crumbled bread & eggs &
mix well. Add onion, celery, garlic powder, oregano, salt & pepper. Mix
well. In frying pan pour generous amount of cooking oil (enough to almost
cover meatballs). Roll meat mixture into balls, put in pan & fry, turning
meatballs to brown evenly. Drain meatballs & put them into the sauce.
Simmer on low heat at least 3 hours. Serve over cooked spaghetti.
TERESA BOYD
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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