Path: swen.emba.uvm.edu!news.cs.utah.edu!cs.utexas.edu!howland.erols.net!news2.digex.net!digex.net!not-for-mail From: Paul Murphy Newsgroups: rec.food.recipes Subject: Cristina's Spaghetti and Meatballs Followup-To: poster Date: 6 Feb 1997 10:04:02 -0500 Organization: Express Access Online Communications, Greenbelt, MD USA Lines: 46 Sender: zaccari@access1.digex.net Approved: zaccari@digex.net Message-ID: <199701242324.SAA09667@epix.net> Reply-To: Paul Murphy NNTP-Posting-Host: access1.digex.net Meatballs: 1 lb. ground beef 1 lb. ground veal 2 Italian sausages 1 egg 1 cup ketchup 1/2 cup parmesan cheese 1/2 cup parsley - chopped 3/4 cup seasoned bread crumbs 3 slices white bread 1/2 cup water 1/4 cup soy sauce 1 onion - chopped fine 2 carrots- chopped 2 celery stalks - chopped 1/2 cup olive oil Sauce: 1/4 cup olive oil 3 garlic cloves - minced 1/2 cup red wine 1 - 26 oz. strained tomatoes 1 - 28 oz. tomato sauce salt and pepper 1 lb. spaghetti Combine beef, veal, sausage, egg, ketchup, parmesan cheese, parsley, bread crumbs, bread, water and soy sauce. Then add half of the onion, carrot and celery. Reserve other half. Mix all ingredients and form meatballs. Heat oil in pan and brown meatballs and set aside. In a stock pot, heat the oil and add the garlic and saute' briefly. Add reserved onion, celery and carrots and saute for two minutes. Add the red wine and deglaze. Add the strained tomatoes and tomato sauce. Add the meatballs and allow to cook for 30 minutes. Serve over cooked spaghetti. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.