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)|
|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)|
|Ground pepper||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.
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.