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ITALIAN SPAGHETTI SAUCE 1 1/2 c. chopped onion 2 cloves garlic, minced 1/3 c. olive or salad oil 2 (No. 2 1/2) cans (7 c.) tomatoes 4 (6 oz.) cans (2 2/3 c.) tomato paste 2 c. water 2 Tbsp. sugar 1 Tbsp. salt 1/2 tsp. pepper 1 Tbsp. crushed oregano 2 bay leaves 1 recipe meat balls Cook onion and garlic in hot oil until tender, but not brown. Stir in tomatoes, tomato paste, water, sugar, salt, pepper, bay leaves and oregano. Simmer, uncovered, stirring occasionally, 30 minutes; remove bay leaves. Add meat balls; continue cooking about 30 minutes longer. Cool sauce; ladle into jars or freezer containers, allowing a little space at top of each. Freeze immediately. Heat to serve. Makes 4 quarts. Meat Balls: 8 slices dry bread 2 lb. ground beef 4 eggs 1 c. grated Parmesan or Romano cheese 1/4 c. snipped parsley 2 cloves garlic, minced 1 tsp. crushed oregano 2 tsp. salt dash of pepper Soak bread in water 2 to 3 minutes; then squeeze out moisture. Combine soaked bread with ground beef, eggs, cheese, parsley, garlic, oregano, salt and pepper; mix well. Form in small balls (about 40). Brown slowly in 3 to 4 tablespoons hot olive oil or salad oil. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |