Italian spaghetti and meatballs

12 Servings

Ingredients

Quantity Ingredient
1 can Tomato paste
1 can Tomato sauce
2 Cloves garlic; minced
1 Onion; chopped
½ teaspoon Basil leaves
1 tablespoon Parsley; chopped fine
1½ teaspoon Parmesan cheese
2 tablespoons Sugar
Salt & red pepper to taste
3 tablespoons Oil
1 pounds Ground meat
2 tablespoons Parmesan cheese
1 Egg
¼ cup Seasoned bread crumbs
½ teaspoon Salt
½ teaspoon Red pepper
½ teaspoon Black pepper
3 tablespoons Milk
½ teaspoon Basil leaves
Oil
Spaghetti

Directions

SAUCE

MEATBALLS

Brown onions and garlic in oil. Add remaining ingredients for sauce; simmer for a few minutes, stirring frequently. Use empty tomato paste can and measure two cans of water plus 1 can of water in empty tomato sauce can. Stir well after the water bas been added. Cook about 1-½ hours on low heat. Add more water if needed.

To make meatballs: Combine the meatball ingredients; mix thoroughly. Shape into 12 to 14 meatballs. Heat oil in skillet. Brown meatballs on all sides; add to sauce. Let simmer until cooked through.

Cook the spaghetti according to package directions. Serve with sauce and meatballs.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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