|
SPAGHETTI & MEATBALLS
[ S E R V E S F O U R - S I X
]
SPAGHETTI
- Prepare and drain carefully
MEATBALLS
- Ground beef - 1 lb.
- Mild Italian sasuage with casing removed - 2
- Red onions - 1/4 cup, grated
- Egg - 1
- Bread crumbs - 1/2 cup
- Fresh parsley - 1 tablespoon
- Garlic cloves - 1, chopped
- Salt - 2 teaspoons
- Pepper - 2 teaspoons
- Butter - 1/4 cube
- Oil - 1/4 cup
Mix all the ingredients through to pepper thoroughly and
form into compact balls slightly larger than a golf ball;
make sure they're tight so they won't fall apart when cooking.
Place on plate and dust with flour, covering ball in entirety.
This prevents sticking.
In a fry pan, blend oil and butter and place meatballs in
pan, turning frequently to brown on all sides. This develops
full flavor.
SAUCE
- Olive oil
- Red onions - 1/4, grated
- Garlic clove - 1, chopped
- Fresh sage - 1/4 cup, ground
- Tomato sauce - 3 cups
- Parsley - 2 teaspoons, chopped
- Red wine - 1/2 cup
Cook onions and garlic in oil until blonde; add tomato sauce,
parsley and sage and simmer for 2 minutes. Take meatball pan
and place meatballs into red sauce.
GLAZE
Drain fat off meat pan, return to heat and pour 1/2 C. red
wine into pan, creating a sauce for glaze. Simmer with lid
on top for 5 minutes, then pour on top of meatballs.
Place on large oval platter and garnish with chopped parsley. |
