Italian Spaghetti And Meat Balls
|Ground beef||1 1⁄2 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Canned tomatoes||10 Ounce (Half Of No. 2 Can, About 3 1/2 Cups)|
|Canned tomato paste||6 Ounce (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped parsley||2 Tablespoon|
|Crushed oregano||1 Teaspoon|
|Anise seed||1⁄4 Teaspoon|
|Long spaghetti||8 Ounce (1 Package)|
Combine meat with next 7 ingredients; form in about 36 one-inch balls.
In large skillet, brown meat slowly in small amount of hot fat.
Add remaining ingredients except spaghetti.
Simmer uncovered (don't boil), stirring occasionally, 1 1/2 to 2 hours or till thick.
Cook spaghetti in boiling salted water (about 1 tablespoon salt to 3 quarts water) till tender but still firm.
Serve meat balls and sauce over spaghetti.
Pass Parmesan cheese.