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Meatballs And Sauce

Ingredients
  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
Directions

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.
Drain.
Season with salt and pepper to taste.
Serve the meatballs and sauce over the spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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