Ingredients
1 pound spaghetti, cooked
1 onion, chopped
1 6-oz. can tomato paste
1 large can tomatoes, peeled
1 clove garlic, chopped
1/4 cup water
4 ounces veal and pork, ground
1 dash red pepper
salt and oregano
For meat balls
16 ounces veal and pork, ground
2 eggs
1 pound veal and pork, ground
1 cup breadcrumbs
Garnish
1/4 cup Parmesan cheese, grated
Directions
Strain tomatoes to remove seeds; add water, onion, garlic and salt, and boil over slow fire.
Brown about 1/4 pound meat mixture in hot olive oil, and add to tomatoes.
Mix remaining meat with breadcrumbs, cheese, salt and eggs; shape into small balls about the size of golf balls.
Brown meat balls in hot olive oil about the size of golf balls.
Brown meat balls in hot olive oil; add to tomato sauce and cook about 30 minutes.
Dilute tomato paste with equal amount of water, season and add to sauce; cook at least an hour.
Mix cooked spaghetti with part of sauce, sprinkle with cheese, and arrange meatballs on the side.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Ivan Generalic: Landscape with Peacock. |