LIZ'S SPAGHETTI AND MEATBALLS
Source of Recipe
Epicurious
Recipe Introduction
from a recipe by Liz Basham
List of Ingredients
1 pint crushed tomatoes (I use tomato puree.)
1 onion, peeled and chopped
3 Tablespoons fat
2 - 6 oz. cans tomato paste
2 cups water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 pound hamburger (I use ground chuck.)
1 cup dry bread crumbs
1/2 cup real Parmesan cheese, grated
1 large sprig of chopped, fresh Italian parsley leaves (I use more.)
1 clove garlic, minced fine
1/2 cup whole milk
2 well-beaten eggs
Salt and pepper to taste
Recipe
Cook onion in hot fat until golden. Add tomatoes, tomato paste, water, sugar, basil, oregano, salt, pepper and bay leaf. Cook slowly 2-3 hours. (I normally just cook 1-2 hours and think that's ample.)
Combine ground meat, crumbs, cheese, parsley, garlic, milk, eggs and seasonings. Mix thoroughly. Form into small balls. Brown in hot fat. (I use a 40-mm scoop to form the meatballs; then I roll them and place into a PAM'ed 10x15" glass Pyrex dish to bake in a preheated 350-degree oven for about 30 minutes.) Add browned meatballs to sauce and cook over low heat 15 minutes. Serve meatball sauce over cooked and drained spaghetti.
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