Entry: On the menu today Thursday, June 10, 2004

On the menu today:

fieryskies' Spaghetti and Meat Balls

1 package angel hair pasta
4-5 Italian sausages, depending on size
ground beef
Italian bread crumbs
mozerella cheese
parmesan cheese
4 cans 15 oz cans tomato sauce
1 tiny can tomato paste
1 15 oz can stewed tomatos or diced tomatos-Italian flavored is okay
1 real tomato
1 white onion
3 cloves garlic (If that's too much for you, 2 is okay, but this is in line with the amount of sauce.  By clove she means the little slices that come off the garlic that you peel and dice)
2 cups water
black pepper
white sugar
Heat the pot for a minute or so and then pour in the tomato sauce over low-medium heat.  Let that sit for a moment, then add tomato paste and 1 cup water.  Stir.  When the water and paste have mixed, add minced garlic, a couple of dashes of sugar, basil, pepper, salt, and oregano. Mince the onion, leaving 1/4 for later.  Chop tomato.  Add fresh onion and tomoato to sauce.  After those flavors blend for a bit, remove the sausage meat from the casings and break the meat up into about 5 parts.  Add it to the sauce.  The sausage meat will eventually break up and flavor the sauce nicely as the sausage cooks.
Let this simmer, adding any of these seasonings to taste.  The sugar takes the tanginess out of the sauce and mellows it, but don't overdo, as it will be too sweet.  Add parmesan cheese to taste.  She likes lots of oregano and pepper, and I got easy on the salt for health reasons.
Roll ground beef into little balls and roll in the 1/4 of finely minced onion and a bit of pepper.  Then coat the meat balls with Italian bread crumbs.  Fry the meat balls in a hot pan and add to sauce.  After at least one hour of simmering, add a bit of grated mozerella.  Stir frequently but slowly.  Usually after all of these ingredients have been added and cooked a bit, She adds one more cup of water.
Cook pasta according to package directions.  Pour sauce and meatballs over pasta, topped generously with grated mozerella.  Voila  : ) 


Leave a Comment:


Homepage (optional)