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	* Exported from MasterCook * Nonna Lina's Spaghetti And Meatball Recipe Recipe By :Deborah Mele Serving Size : 0 Preparation Time :0:00 Categories : Pasta Volume 3-3 Mar. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Sauce: 2 Tbs. Olive Oil 2 Cloves Garlic, Minced 1 Small Onion, Chopped Fine 1 Stalk Celery, Finely Chopped 3 Small Pieces Meat (Pork, Beef, or Chicken) Salt & Pepper 1/4 Cup Chopped Basil 1/2 Tbs. Dried Oregano 1/2 Tbs. Dried Thyme 1/4 Cup Chopped Fresh Parsley 1 Dash Red Pepper Flakes (Optional) 2 (6oz) Cans Tomato Paste 1 Large Can Pureed Tomatoes OR 1 (26oz) box Pomi Tomatoes About 5 Cups water 3 Tbs. Grated Parmesan Cheese Spaghetti or Pasta of Choice For the Meatballs: 1 lb. Ground Beef 1/2 lb. Ground Pork or Veal Salt & Pepper 2 Cloves Garlic, Minced 2 Tbs. Fresh Chopped Parsley 2 Tbs. Grated Parmesan Cheese 1 Egg 1 Cup Soft Bread Crumbs 1/2 Cup Water For The Sauce: Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and saute until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Serve over pasta cooked al dente, and offer a little more Parmesan at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal. For The Meatballs: Mix all the ingredients together. Shape into golf ball sized balls, and gently drop into the simmering sauce. Cook's Note: The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. Although my Mother-in-law cans her own tomatoes from her garden, I don't have that option, so I buy a good canned, chopped tomatoes imported from Italy. Pomi is one brand that is now available in grocery stores, and is a personal favorite of mine. The choice of meat is up to you, but I try to add a piece of spareribs, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Deborah Mele - - - - - - - - - - - - - - - - - - - Per serving: 5122 Calories (kcal); 508g Total Fat; (87% calories from fat); 71g Protein; 94g Carbohydrate; 400mg Cholesterol; 3619mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 13 Vegetable; 0 Fruit; 97 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer Shared by Tonia Anderson toniaa@dconn.com Art Guyer**Nonna Lina's Spaghetti And Meatball Recipe** March 09, 2000 11:22 PM FareShare Gazette Y3 V03 N01

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