| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Sauces | 12 | Servings |
INGREDIENTS
| 1 | lb | Beef, cut up |
| 1 | lb | Chicken, cut up |
| 1 | lb | Pork, cut up |
| 1 | Onion | |
| 4 | Garlic cloves, crushed | |
| 16 | oz | Tomato paste |
| 28 | oz | Italian tomatoes, canned |
| 3 | Bay leaves | |
| 1 | tb | Basil |
| 1 | c | Parsley, chopped |
| Juice of 1/2 lemon | ||
| 1 1/2 | lb | Italian meatballs |
| 1 | lb | Spaghetti |
INSTRUCTIONS
1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2. Add the strained tomatoes and paste. Stir in the seasoning and simmer for 1 1/2 to 2 hours. 3. Add lemon juice to taste. 4. Cook the spaghetti. 5. Heat the meat balls. 6. Slice the meat which you have removed from the sauce and then combine sauce, meat and meat balls. Serve. 7. This recipe freezes well. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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