Spaghetti and Meatballs

Italian Pasta

Ingredients

  • 1 lb. meatloaf mix(ground beef, pork, and veal)
  • 1 slice bread
  • 1/4 c milk
  • 1 small clove garlic, mashed
  • 2 tsps. chopped parsley
  • 1 Tbsp. grated locatelli OR Parmesan cheese
  • 1 egg
  • 1/4 tsp. salt
  • Dash pepper
  • 1 Tbsp. salad or olive oil
  • 1 can(35 oz.) Italian-style tomatoes
  • 2 cans(6oz.each) tomato paste
  • 1 cup water
  • 2 to 4 Tbsps. sugar
  • 2 cloves garlic, mashed
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. chopped parsley
  • 1 tsp. oregano leaves
  • 1 tsp. salt
  • 1 Tbsp. salt
  • 4 to 6 quarts boiling water
  • 1 lb. thin spaghetti
  • Grated Parmesan cheese

Directions

Put meat in large bowl. Dip bread in milk; crumble into meat. Add 1 clove garlic, 2 teaspoons parsley, cheese, egg, 1/4 teaspoon salt, and pepper; mix well. Form into 12 balls. In large heavy pan, brown meatballs in oil. Remove meatballs and set aside. Pour off fat.

Put tomatoes through blender or cut into pieces with edge of spoon; add to pan in which meatballs were browned. Stir in tomato paste, 1 cup water, sugar, 2 cloves garlic, onion, 1 tablespoon parsley, oregano, and 1 teaspoon salt; bring to boil. Add meatballs; simmer uncovered about 1 hour, stirring occasionally.

Meanwhile, add 1 tablespoon salt to rapidly boiling water.(One tablespoon oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 to 11 minutes until desired tenderness. Drain in colander.

Serve sauce and meatballs over spaghetti. Top with Parmesan cheese.


Yield:4 to 8 servings(about 5 1/2 cups sauce plus 12 meatballs)

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Submitted 6/13/05.
Source: Meuler's Classic Recipes
Submitted By: Linda Wilson
lwilson@gatecom.com
Spaghetti and Meatballs