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Spaghetti And Meatballs

For, the tomato sauce:

3/4

cup

minced garlic

3/4

cup

olive oil

Two, 1 pound 8 -ounce cans of crushed

2

tomato cans of water

1

teaspoon

ground pepper

1

tablespoon

chopped parsley

2

tablespoons

chopped fresh basil

2

heaping teaspoons salt

Sugar, to taste

For, the meatballs:

1 1/2

cups

soft white bread cubes

1/3

cup

milk

1

small

egg

1

pound

ground beef

1/2

cup

grated Romano cheese

1/2

teaspoon

finely minced garlic

1/4

cup

finely minced parsley

Salt, and pepper to taste

2

tablespoons

olive oil

1

pound

spaghetti

1

tablespoon

butter

1

Tomato sauce:

2

Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the

3

crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper,

4

chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a

5

little acidic, add a little sugar

6

Bring to a boil and simmer, stirring occasionally, for 45 minutes.

7

Meatballs:

8

In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes.

9

Toss to coat.

10

Let the bread stand for 15 minutes.

11

Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic,

12

and parsley. Mix together. Add salt and pepper to taste.

13

With wet hands form walnut size balls. Brown the meatballs lightly in olive oil.

14

Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.

15

Cook the spaghetti in boiling, salted water for the length of time specified on

16

the box. Drain spaghetti by lifting it out of its cooking pot in a

17

strainer/colander, pour the water out of the pot, transfer some cooked spaghetti

18

from strainer/colander to pot in which it was cooked.

19

Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again.

20

Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add

21

more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a

22

cheese grater on the side.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (14.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1499.93

Calories From Fat (55%)

827.26

% Daily Value

Total Fat 92.68g

143%

Saturated Fat 28.55g

143%

Cholesterol 188.62mg

63%

Sodium 1013.65mg

42%

Potassium 855.78mg

24%

Total Carbohydrates 106.84g

36%

Fiber 5.76g

23%

Sugar 6.23g

 

Protein 58.67g

117%

Tips

Suggested wine: Montevina Barbera, Amador County, 1994