Ingredients Jump to Instructions ↓

  1. 2ggs

  2. 1/2 cup milk

  3. 3 slices white bread , crumbles

  4. 2 lbs gr chuck

  5. 1/2 onion , finely chopped

  6. 1 clove garlic, crushed

  7. 1 teaspoon salt

  8. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. How to make it SAUCE 1/4 CUP OLIVE OIL 1/2 CUP ONION CHOPPED 2 CLOVES GARLIC, CRUSHED 2 TABLSP SUGAR 1 TABLSP SALT 1 1/2 TEASPOON BASIL LEAVES 1/2 TEASPOON FENNEL SEED 1/4 TEASPOON PEPPER 1 CAN (2LBS, 3 OZ) iTALIAN STYLE TOMATOES 2 CANS (6OZ SZ) TOMATO PASTE 1 PKG (1LB) SPAGHETTI 1/2 CUP GRATED PARMESAN 1.MAKE MEATBALLS; PREHEAT OVEN TO 450 DEGREES f. IN MEDIUM BOWL, BEAT EGGS SLIGHTLY. Add milk and bread; mix well. Let stand 5 minutes. Add chuck, onion, parsley, garlic, salt, pepper; mix until well blended. Shape into 24 meatballs, 1 1/2 inches in diameter. Place in well- greased shallow baking pan.

  2. Bake, uncovered, 30 minutes.

  3. Make Sauce: In 5 quart Dutch oven, in hot oil, over medium heat, saute' onion and garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat and simmer, covered 1/2 hour. Add meatballs and drippings; simmer, covered, 1 hour longer, stirring occasionally.

  4. Cook spaghetti as package directs., drain.

  5. To serve: Place spaghetti on serving dish. Top with meat balls and sauce, and sprinkle with cheese. Serves6.


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