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Ingredients Jump to Instructions ↓

  1. Tomato sauce

  2. 1 teaspoon 5ml Olive oil

  3. 2/3 cup 41g / 1.4oz Chopped onion

  4. 2 teaspoons 10ml Minced garlic

  5. 2 Whole tomatoes in puree - (28 oz each)

  6. 2/3 cup 157ml Water

  7. 1/3 cup 78ml Tomato paste

  8. 1 cup 62g / 2 1/5oz Onion - peeled (small)

  9. 1 Carrot

  10. 1 Celery - cut in half

  11. 1 teaspoon 5ml Oregano

  12. Meatballs

  13. 3/4 lb 340g / 11oz Lean ground beef

  14. 1 cup 146g / 5.1oz Fresh bread crumbs

  15. 2 tablespoons 30ml Skim milk

  16. 1 tablespoon 15ml Egg - lightly beaten (large)

  17. 1 tablespoon 15ml Chopped fresh flat-leaf parsley

  18. 1 teaspoon 5ml Minced garlic

  19. 1/4 teaspoon 1 1/3ml Basil

  20. 2 tablespoons 30ml Red wine

  21. 2 tablespoons 30ml Chopped fresh flat-leaf parsley

  22. 3/4 teaspoon 3.8ml Salt

  23. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  24. 1 lb 454g / 16oz Spaghetti or linguine

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions.

  2. Make Tomato Sauce: Heat oil over medium heat in Dutch oven; add onions and cook until softened, 5 minutes. Add garlic and cook 1 minute more.

  3. Puree tomatoes in blender or food processor until fairly smooth, in batches if necessary. Add to onion mixture with water, tomato paste, onion, carrot, celery and oregano. Cover and bring to a simmer.

  4. Make Meatballs: combine all ingredients in large bowl until thoroughly mixed. Form twelve 1 1/2-inch meatballs.

  5. Drop meatballs into simmering sauce. Cover and cook over medium-low heat, gently stirring occasionally, 40 minutes. Add wine, parsley, salt and pepper. Cook 10 minutes more. Discard onion, carrot and celery. Serve over spaghetti. Makes 6 servings.

  6. NOTES : When shaping the meatballs, handle as little as possible to prevent meat from drying out, and use the leanest ground beef you can find.

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