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Kerry's Spaghetti with
Sauce and
Italian-Style Meatballs
MEATBALLS:
1 pound ground beef
1/2 cup Italian-style bread crumbs
1 egg, slightly beaten
1 tablespoon dried onion flakes
Salt and pepper
3 tablespoons cooking oil
Combine ground beef, bread crumbs, eggs, onion flakes,
salt, and pepper. Mix well and form into balls the size of a
walnut. Brown in cooking oil.
TOMATO SAUCE:
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 can (6 oz) tomato paste
1 can (28 oz) Italian-style peeled tomatoes
3/4 cup water or refill tomato paste can
1 1/2 teaspoons mixed Italian herbs
1 teaspoon sugar
1/2 cup dry red wine
1 can (4 oz) sliced mushrooms, drained
12 ounces spaghetti
Heat olive oil in large saucepan. Add onion and garlic
and saute 5 minutes. Puree tomatoes in blender. Add to onion
mixture with tomato paste, water, seasonings, and wine.
Bring to boil and reduce heat to low. Add meatballs and
mushrooms. Simmer covered 1 - 1 ½ hours or until thick. Cook
spaghetti. Makes 4 servings.
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