SAUCE
2 large Yellow onions, coarsely
Grated
1 large Green pepper, coarse grated
1/4 cup Olive oil
16 oz Tomato sauce
12 oz Tomato paste
1/3 cup Water
1 Garlic clove, peeled
1 medium Bay leaf
1/2 tsp Basil
1/2 tsp Oregano
1 tsp Sugar
3/4 tsp Salt
1/2 tsp Freshly ground pepper
MEATBALLS
1 large Yellow onion, coarse grated
1 1/2 lb Lean ground round
2 Eggs, beaten
1/4 tsp Garlic salt
1 tsp Salt
1/4 tsp Freshly ground pepper
Olive oil
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SAUCE: Squeeze or strain onions; discarding juice and retaining the pulp. Saute grated onion and green pepper in olive oil 10 minutes, stirring often. Transfer to cooking pan. Add remaining ingredients and mix well. Cook over low heat about 45 minutes, stirring often to prevent burning. Just before serving, remove garlic and bay leaf. MEATBALLS: Combine all ingredients except olive oil. Mix well. Form into balls. Brown in olive oil, rotating to cook on all sides. Drain on absorbent paper before adding to the sauce. Cook spaghetti according to package direction. Spoon the sauce and meatball over the spaghetti. Top with freshly grated Parmesan cheese. Serves 8. ~ - - - - - - - - - - - - - - - - - Posted to MM-Recipes Digest V4 #046 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 14, 1996.
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