You are here

Meatballs And Sauce

  Meatballs 1 Cup (16 tbs)
  Ground beef 1 Pound
  Ground veal 1 Pound
  Italian sausages 2 , broken
  Seasoned bread crumbs 1 1⁄2 Cup (24 tbs)
  Egg 1 Large
  Catsup 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 1⁄2 Cup (8 tbs), chopped
  Soy sauce 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Onion 1 Medium, finely chopped
  Carrots 2 , finely chopped
  Celery stalks 2 , finely chopped
  Olive oil 3 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Dry red wine 1⁄2 Cup (8 tbs)
  Canned tomato puree 56 Ounce (2 Can)
  Spaghetti 2 Pound
  Ground pepper To Taste
  Salt To Taste

For the meatballs.
In a large bowl, stir together the beef, veal, sausage, bread crumbs, egg, catsup, Parmesan cheese, parsley, soy sauce, salt, and pepper.
Then add half the onion, carrots, and celery.
Using a small scoop or your hands, shape the mixture into 1 1/2-inch balls.
In a large skillet, heat the oil and brown the meatballs on all sides.
Set aside.
For the sauce.
In a large pot, heat the oil and saute the garlic for 2 minutes.
Add the remaining onion, carrots, celery, and saute 2 minutes more.
Stir in the red wine and simmer, stirring frequently, for 3 minutes.
Stir in the tomato puree and tomato sauce.
Bring to a boil, then reduce the heat.
Add the meatballs and simmer, partially covered, for 30 minutes.
Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the package directions.
Season with salt and pepper to taste.
Serve the meatballs and sauce over the spaghetti.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4 (16 votes)