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FareShare Gazette Recipes --March 2000 - N's



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Nonna Lina's Spaghetti And Meatball Recipe

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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
Art Guyer**Nonna Lina's Spaghetti And Meatball Recipe**
March 09, 2000 11:22 PM
FareShare Gazette Y3 V03 N01


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