Meatballs With Fettuccine
|Ground beef||1 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Italian bread crumbs||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Parsley||1 Tablespoon, chopped|
|Ground pepper||1⁄2 Teaspoon|
|Bay leaf||1 , crushed|
|Canned tomato sauce||1 81⁄100 Pound (One 1 Pound 13 Ounce Can)|
|Fettuccine||1 1⁄2 Pound|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Olive oil||1⁄4 Cup (4 tbs)|
1. In a large mixing bowl combine the meat, eggs, milk, bread crumbs, garlic, and seasonings.
2. When thoroughly mixed, form into 1-inch balls and brown in a skillet in 2 tablespoons olive oil.
3. In a large saucepan heat the tomato sauce; put the browned meat balls into the sauce and cook over low heat for 35-40 minutes.
4. Boil 2 quarts of water and cook the fettucine al dente. Drain and arrange on a platter with meat balls. Sprinkle pasta with Parmesan cheese