Polpette con Spaghetti/Spaghetti and Meat Balls


SPAGHETTI SAUCE:
  • 6 6-oz. cans tomato paste
  • 1 15-oz. can tomato sauce
  • 1 29-oz. can tomato puree
  • 13 cups water
  • 3 cloves garlic, crushed
  • 1/2 teaspoon basil
  • 2 bay leaves, whole
  • 1/8 cup olive oil
  • 1/4 cup Romano cheese
  • 1/4 cup Parmesan cheese
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/4 cup sugar (optional)
  • splash dry red wine

    Put oil in bottom of large pot. Slightly brown garlic in the oil. Remove from heat. Add tomato paste, tomato sauce, tomato puree, and water. Mix well. Place on medium heat and add remaining ingredients. Stir and simmer for approximately 3 hours or until desired consistancy. Cooking longer will reduce acidity in sauce, and may require additional water when simmering. (For meat sauce: Add 1 lb. browned ground beef.)

    MEATBALLS:

  • 1 1/2 lb. ground beef
  • 1/3 cup Italian bread crumbs
  • 1 egg
  • 1/2 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mint flakes, crushed
  • 1/4 cup Romano cheese, grated
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce

    Put all ingedients in a large bowl and mix thoroughly with hands. Shape into balls 1-inch in diameter. Place in large skillet with small amount of cooking oil and brown on all sides, turning occasionally.

    Add meatballs to sauce 45-60 minutes before sauce is ready to be served. Cook until done.

    Boil spaghetti noodles according to package instructions and serve sauce and meatballs over the noodles.


    Back to Mama Rosie's Kitchen





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