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Ingredients Jump to Instructions ↓

  1. 6 celery ribs, chopped

  2. 2 small green peppers, chopped

  3. 1 large onion, chopped

  4. 2 garlic cloves, minced

  5. 2-1/4 tablespoons olive oil

  6. 1 can (28 ounces) crushed tomatoes

  7. 1 can (8 ounces) tomato sauce

  8. 1/3 cup tomato paste

  9. 1 cup water

  10. 2 teaspoons minced fresh parsley

  11. 4 teaspoons salt

  12. 1/4 to 1/2 teaspoon crushed red pepper flakes MEATBALLS:

  13. 2 eggs

  14. 1 cup dry bread crumbs

  15. 1/2 cup milk

  16. 2 tablespoons dried minced onion

  17. 2 tablespoons dried parsley flakes

  18. 1/2 teaspoon garlic salt

  19. 1/2 teaspoon pepper

  20. 2 pounds ground beef

  21. 8 to 10 hot dog or sandwich buns, split Grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours. For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired. Yield: 8-10 servings.

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