Spaghetti and Meatballs
|White onions||2 , minced|
|Ground beef chuck||1⁄2 Pound|
|Ground round beef||1⁄2 Pound|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon (Broad Leaf)|
|Seasoned salt||1 1⁄2 Teaspoon (Lawry'S)|
|Fine breadcrumbs||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Canned tomatoes||2 Pound, put through the food mill (1 Can)|
|Dry oregano||1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Spaghetti||1 Pound, cooked al dente, drained|
|Grated asiago cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cook the onions in butter and save the butter.
In a bowl, combine the ground meats, egg, parsley, Lawry's salt, 1/2 teaspoon of pepper, the onions (with the butter, in which they cooked) and the breadcrumbs.
Mix well and form into balls the size of golf balls.
In a large pot, heat the oil and brown the meatballs evenly.
In the same pot, cook the garlic until soft.
Add the tomatoes, oregano, basil, salt, and 1/2 teaspoon of pepper.
Cook, uncovered, at a simmer, for 25 minutes.
Add the meatballs and cook for another 20 minutes, or until the sauce is smooth and thickened.
Toss one-half of the sauce with the hot cooked pasta.
Serve on a large platter, with the remainder of the sauce spooned on top of the pasta, ringed by meatballs, or on individual warm plates, dividing the pasta and meatballs evenly among guests.
Pass the cheese at the table.