Ingredients
Tomato Meat Sauce
1/4 cup olive oil
1/2 cup (about 1 medium-size) chopped onion
1/2 pound beef chuck
1/2 pound pork shoulder
7 cups canned tomatoes, sieved
1 tablespoon salt
1 bay leaf
3/4 cup (6 ounces can) tomato paste
Spaghetti with Meat Balls
1/2 pound ground beef
1/2 pound ground pork
1 cup (2 slices) soft bread crumbs
1 tablespon grated Parmesan cheese
1 tablespoon minced parsley
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 clove garlic, minced
For cooking spaghetti
4 quarts water
1 tablespoons alt
8 ounces unbroken spaghetti
For garnish
Grated Parmesan or Romano cheese
Directions
Tomato Meat Sauce
Salsa di Carne al Pomodoro
Set out a large saucepot having a tight-fitting cover.
Heat in a saucepot
1/4 cup olive oil
Add and cook until lightly browned
1/2 cup (about 1 medium-size) chopped onion
Add to skillet and cook, turning occasionally, until browned
1/2 pound beef chuck
1/2 pound pork shoulder
Add slowly a mixture of
7 cups canned tomatoes, sieved
1 tablespoon salt
1 bay leaf
Cover saucepot and simmer over very low heat about 2 1/2 hours
Add
3/4 cup (6 ounces can) tomato paste
Simmer uncovered over very low heat, stirring occasionally, about two hours or until thickened.
if sauce becomes too thick, add
1/2 cup water
Remove meat and bay leaf from sauce.
Serve over cooked spaghetti
About 4 cups sauce
Spaghetti with Meat Balls
Spaghetti con Polpeppte
Prepare (allowing about 4 1/2 hours)
Tomato Meat Sauce
When sauce is partially done, mix lightly
1/2 pound ground beef
1/2 pound ground pork
1 cup (2 slices) soft bread crumbs
1 tablespon grated Parmesan cheese
1 tablespoon minced parsley
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
Shape meat mixture into balls about 1 inch in diameter.
Heat in skillet
2 tablespoons olive oil
1 clove garlic, minced
Add meat balls and brown on all sides, turning occasionally.
Pour off fat as it collects.
Remove meat balls from skillet.
Add meat balls to Tomato Meat Sauce about 20 minutes before sauce is done.
Meanwhile, heat to boiling in a large saucepan
4 quarts water
1 tablespoons alt
Gradually add, stirring with a fork
8 ounces unbroken spaghetti
Boil rapidly uncovered 10 to 12 minutes, or until spaghetti is tender.
Test tenderness by pressing a piece against side of pan with fork or spoon.
Rain in colander or large sieve.
Place drained spaghetti on warm platter.
Top with Tomato Meat Sauce and sprinkle with
Grated Parmesan or Romano cheese
Surround spaghetti with meat balls.
4 to 6 servings.
Notes
This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Image: Macaroni Merchant, Naples, 1800s. |
