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Spaghetti sauce

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Ingredients/Components

eggs - 2 item
salt - 1/2 tsp
water - 1/2 c
pepper - 1/2 tsp
Parmesan cheese - 1 c
bay leaf - 1 item
salt and pepper to taste - 1 item
oregano - 1 tsp
basil - 1 tsp
can tomato paste - 1 oz
onion, chopped - 1 item
olive oil - 1 Tbsp
garlic clove - 1 item
green pepper, chopped - 1 item
Italian bread crumbs - 1 c
can tomatoes - 1 oz
ground round - 1 lb
Saute onion and green pepper

How to make spaghetti sauce:

In 3-quart container, heat olive oil. Saute onion and green pepper. Set aside. Brown meat; drain and add to onion mixture. Mix thoroughly. Crush tomatoes. Remove pulp. Add to mixture. Add tomato paste, water and all seasonings. Bring to slow boil. Be careful not to burn. Lower heat and allow to cook down about 1-inch from top of container or until sauce thickens to your liking. Makes about 6 cups. Serve over hot pasta.Meatballs:2 lb. ground chuck1 onion, chopped1 c. Italian bread crumbs1 c. Parmesan cheese2 eggs salt and pepper to taste1 tsp. oregano1 tsp. basil Mix all ingredients so that bread and cheese are blended. Roll into balls according to size desired. Moisten palms of hands before rolling so that mixture will not stick to your palms. Saute in Teflon pan turning to brown on all sides, then cook on lowest heat for 5 to 10 minutes. Drain and put into spaghetti sauce. Should make 16 good size balls.

Recipe categories: Sauces, Condiments, etc., Italian.

Rating:

3.5

Average rating: 3.5, total votes: 6

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