Spaghetti With Meat Ball Sauce
|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)|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||4 Tablespoon|
|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|
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.