Spaghetti And Meatballs

Categories:
ground beef, Italian, pasta

++++++MEATBALLS++++++
1 lb ground beef
3 tablespoon parmesan cheese
2 tablespoon parsley
1 large clove minced garlic
1/4 teaspoon dry mustard
1 teaspoon salt
1 teaspoon worcestershire sauce
1/2 teaspoon pepper
1/2 cup dry bread crumbs
1/4 cup onion; finely chopped
1/4 cup green pepper; finely chopped
1 teaspoon grated lemon peel
2 large eggs
1/2 cup dry red wine
1/4 cup olive oil
++++++TOMATO SAUCE++++++
28 oz can tomatoes
18 oz can tomato paste
4 cup water
1 large onion; minced
1 large garlic clove; minced
1/4 lb salt pork; minced
2 tablespoon olive oil
2 tablespoon parsley; chopped
2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dried oregano
1 medium bay leaf; crushed
1/4 cup parmesan cheese; grated
18 oz. spaghetti; cooked

Meatballs: In a large bowl, combine all ingredients except olive oil; toss with a fork to mix well. Shape into 1 1/2 inch balls; roll lightly in flour. Fry meatballs in heated olive oil for about ten minutes or until browned on all sides. Tomato Sauce: Mince Onion, garlic and salt pork in Oskar. Saute onion , garlic, and salt pork in olive oil in a dutch oven; add tomatoes, tomato paste and water, add remaining ingredients except cheese and simmer for about one hour, stirring frequently. Add meatballs and simmer for another forty minutes, stirring occasionally. Before serving, stir in the parmesan cheese. Pour over hot cooked spaghetti.

Yield: 12 servings