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Spaghetti and Meatballs (serves 6) By:Anon Ingredients 1 1/4 pounds lean ground beef 2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes 3 tablespoons finely minced onions 1 teaspoon dried leaf oregano, crumbled 1 teaspoon salt 1/8 teaspoon pepper Sauce 2 cans (14.5 ounces each) diced tomatoes in juice 1 can (6 ounces) tomato paste 1 cup water 1/2 cup chopped onion 1 clove garlic, minced 1 teaspoon dried leaf oregano, crumbled 1/2 teaspoon salt 1/8 teaspoon pepper pinch cayenne pepper 8 ounces spaghetti, cooked according to package directions Method Combine ground beef, parsley, 3 tablespoons minced onion, 1 teaspoon oregano, and 1 teaspoon salt and the 1/8 teaspoon pepper. Blend gently, mixing well; shape into 18 to 20 meatballs. Broil meatballs about 3 to 4 inches from heat; turn after 5 minutes and broil 5 minutes longer. In a large saucepan, combine tomatoes, tomato paste, water, onion, garlic, 1 teaspoon oregano, 1/2 teaspoon salt, 1/8 teaspoon pepper, and cayenne pepper. Bring mixture to a boil; add meatballs. Lower heat, cover, and simmer for about 1 hour, stirring occasionally. Remove meatballs and sauce from heat. Chill, remove heat, and reheat, if desired, or serve immediately with hot cooked spaghetti and pass the Parmesan. |
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