International Cuisine

Spaghetti with Meatballs

Tuesday, November 4, 2008

Spaghetti with Meatballs
1 small onion
2 cloves garlic
1 lb. Lean ground beef (or veal)
1 egg
1 / 3 cup breadcrumbs
1 tbsp. fresh parsley
1 TSP. dried oregano
1 TSP. salt (or to Taste)
1 / 2 TSP. fresh black pepper

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and Mix by hand until well blended.

Roll into 1-inch Balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans Plum tomatoes
2 TSP. salt
1 TSP. fresh black pepper
Bunch fresh germ, chopped

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed Plum tomatoes, breaking tomatoes with back of the Wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with Spaghetti or linguini.
Serves 8 to 10