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.
Calories 303 Calories from Fat 105
% Daily Value*
Total Fat 12 g18%
Saturated Fat 3.6 g17.8%
Trans Fat 0 g
Cholesterol 38.2 mg12.7%
Sodium 505.3 mg21.1%
Total Carbohydrates 36 g11.9%
Dietary Fiber 1.9 g7.7%
Sugars 4.8 g
Protein 16 g31.6%
Vitamin A 24.1% Vitamin C 15.4%
Calcium 6.6% Iron 18.7%
*Based on a 2000 Calorie diet