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Ingredients Jump to Instructions ↓

  1. Spaghetti

  2. 1/4 cup 59ml Olive oil

  3. 2 Garlic - finely chopped

  4. 3 Tomato sauce - (8oz)

  5. 1 Mushroom stems/pieces - (4oz)

  6. 1/2 cup 73g / 2.6oz Green pepper - finely chopped

  7. 1/4 cup 59ml Snipped parsley

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Ground pepper

  10. 1/4 teaspoon 1 1/3ml Sugar

  11. 1/8 teaspoon 0.6ml Dried basil leaves

  12. 1/8 teaspoon 0.6ml Ground oregano

  13. 1 cup 237ml Dry red wine

  14. 1 Spaghetti - (16oz)

  15. Grated parmesan cheese

  16. Meatballs

  17. 1 1/2 lbs 681g / 24oz Ground beef

  18. 3/4 cup 109g / 3.8oz Dry bread crumbs

  19. 1/2 cup 31g / 1.1oz Onion - finely chopped

  20. 1/4 cup 59ml Milk

  21. 1/4 cup 59ml Dry red wine

  22. 1 Egg

  23. 1 tablespoon 15ml Snipped parsley

  24. 1 1/2 teaspoons 7 1/2ml Salt

  25. 1 teaspoon 5ml Worcestershire sauce

  26. 1/8 teaspoon 0.6ml Ground pepper

  27. 1/4 cup 59ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. SPAGHETTI: Heat oil in Dutch oven. Cook and stir onion and garlic in hot oil until onion is tender. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

  2. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer.

  3. While sauce is simmering, prepare Meatballs. While meatballs are cooking, cook spaghetti as directed on package; drain but do not rinse. Spoon meatballs onto spaghetti; cover with sauce. Serve with cheese.

  4. MEATBALLS: Mix all ingredients except oil. Shape by rounded tablespoonfuls into balls. Heat oil in 10-inch skillet. Cook meatballs in hot oil until done, about 20 minutes.

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