Spaghetti and Meatballs
Source of Recipe
Dee
List of Ingredients
3 or 4 big cans (28 oz.) whole tomatoes in puree (Contidina or Progresso brand work best)
1 large onion, chopped
3 cloves of garlic, minced
3 tablespoons sugar
Large handful of fresh basil, chopped
Large handful fresh parsley, chopped
6 links of Italian sausage with fennel
3 tablespoons of olive oil, or enough to coat bottom of pot
Salt and Pepper to taste
Recipe
In a large pot, saute onion, garlic and sausage in olive oil until lightly browned. Using a fork, poke holes in the sausage to release the juices. Liquidfy canned tomatoes in blender; add to pot. Add basil, parsley, sugar and salt and pepper. Simmer covered for 3 hours to blend all the flavors.
Meatballs:
2 lbs of ground round
Handful of Italian bread crumbs
Handful of fresh parmesan or parmigiano-reggiano cheese
Handful of chopped fresh parsley
5 eggs, beaten
3 cloves garlic, minced
Salt and pepper to taste
Mix all the above together well. Shape in to round balls. Add a bit of olive in in a large skillet, and cook meatballs until browned all over (I put them in the oven to cook at 350 until browned). Add meatballs to sauce and continue simmering.
|
|
member logon
