You are here

Spaghetti With Meat Ball Sauce

Daily.Menu's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)