Friday, October 28, 2005

Spaghetti and Meatballs (Spaghetti con le Polpettone) Italian

This was the dinner tonight. I cooked the cauliflower whole and then put American Cheese on it to melt and served both with Italian bread.
Spaghetti and Meatballs (Spaghetti con le Polpettone)

Spaghetti Sauce
1 medium onion; chopped
1 clove garlic; finely chopped
1 tablespoon olive oil
1 can(38 ounces) whole tomatoes
1 can(6 ounces) Tomato paste
1/4 cup water
1/4 cup parsley; chopped
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon dried basil
1/3 teaspoon pepper
1 package (10 ounce spaghetti
grated Parmesan Cheese
1 1/2 PO ground beef
'3/4 cup bread crumb's
1 medium onion; chopped
1/2 cup milk
1 egg
2 tablespoon parmesan cheese; grated
1 tablespoon parsley
1 1/2 teaspoon Salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper


Mix all ingredients. Shape mixture into 1 1/2 inch balls. Place on ungreased jelly roll pan, 15 1/2 x 101 /2 x 1 inch. cook uncovered in 350°F oven until light brown, 15 to 30 minutes.


Cook and stir onion and garlic in oil in Dutch oven over medium heat until onion is tender. Add tomatoes (with liquid), tomato paste, water, parsley, sugar, salt, basil and pepper, break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally for 30 minutes.

Add meatballs, cover and simmer 15 minutes. Cook spaghetti as directed on package. Drain; do not rinse. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese. Serve with French Bread and Tossed Green Salad if desired.

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