Thursday, January 25, 2007

Spaghetti and Meatball Sauce

Ingredients: Sauce
2 tbs olive oil
2 cloves garlic (minced)
1 sm onion (finely chopped)
1 stalk of celery (finely chopped)
2-3 small pieces of meat (pork, beef, or chicken)
salt and pepper to taste
1/4 basil (chopped)
1/2 tbs dried oregano
1/2 tbs dried thyme
1/4 c fresh parsley (chopped)
Dash red pepper (optional)
2 (6oz) cans tomato paste
1 large can pureed tomatoes
5 c water
3 tbs grated Parmesan Cheese
1 lb Spaghetti or Pasta of your choice


1 lb ground beef
1/2 lb ground pork or veal
salt and pepper to taste
1 or 2 cloves of garlic (minced)
2 tbs fresh parsley (chopped)
2 tbs grated Parmesan Cheese
1 egg
1 c soft bread crumbs (white bread will do)
1/2 c water

Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls. Set aside.

In a skillet, heat oil and brown meat pieces. Add garlic, onion, and celery and saute until tender. Add the paste, tomatoes, water and herbs. Bring to a boil. Season with salt and pepper. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. Just before serving, stir the grated cheese into the sauce. Serve over cooked pasta and top with parmesan cheese. You can serve garden salad and Italian or French bread.

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