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Spaghetti With Meat Ball Sauce

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Ingredients
  Ground beef 1 Pound
  Ground lean pork 1⁄2 Pound
  Ground veal 1⁄2 Pound
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Dry bread crumbs 7 Cup (112 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Cooking oil 4 Tablespoon
  Onions 2 Medium
  Canned tomatoes 84 Ounce
  Canned tomato sauce 3 Ounce
  Canned tomato paste 11 Ounce
  Garlic 1 Clove (5 gm)
  Cooked spaghetti 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon
Directions

Combine beef, pork, veal, parsley, 1/2 cup Parmesan cheese, 2 cloves garlic, bread crumbs, salt and pepper in a large bowl.
Beat egg and milk together lightly with a fork and add.
Blend mixture well with a fork and shape into small meat balls, about 1 1/2 inches in diameter.
Heat 2 tbsp. oil in large heavy saucepan or Dutch oven.
Brown meat balls in oil, removing them as they brown and adding more oil if necessary.
Add another 2 tbsp. oil to same pan when all meat balls have been removed and add onions.
Cook gently, stirring, 3 minutes.
Add tomatoes, tomato sauce, tomato paste and 1 clove garlic.
Bring to a boil, turn down heat, cover and simmer 2 hours.
Drop in browned meat balls and continue simmering, uncovered, 2 hours more or until sauce is thick.
Taste and add salt and pepper if necessary.
Serve over hot spaghetti and pass the parmesan cheese.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle

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