Title: Spaghetti And Meatballs
Categories: Italian5
Yield: 4 servings

----------------------------FOR THE TOMATO SAUCE----------------------------
3/4 c Minced garlic
3/4 c Olive oil
2 8 oz cans tomatoes
1 ts Ground pepper
1 tb Chopped parsley
2 tb Chopped fresh basil
2 ts Salt
Sugar to taste

-----------------------------FOR THE MEATBALLS-----------------------------
1 1/2 c Soft white bread cubes
1/3 c Milk
1 sm Egg
1 lb Ground beef
1/2 c Grated romano cheese
1/2 ts Finely minced garlic
1/4 c Finely minced parsley
Salt and pepper to taste
2 tb Olive oil
1 lb Spaghetti
1 tb Butter

Tomato sauce:

Heat oil in a casserole. Add garlic and stir until lightly golden. Then add
the crushed tomatoes with their juice, 2 tomato cans of water, the ground
pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it
seems a little acidic, add a little sugar

Bring to a boil and simmer, stirring occasionally, for 45 minutes.

Meatballs:

In a bowl mix together the milk and egg. Add mixture to bowl of bread
cubes. Toss to coat.

Let the bread stand for 15 minutes.

Mash the bread cubes and add to a 1 pound of ground beef, grated Romano,
garlic, and parsley. Mix together. Add salt and pepper to taste.

With wet hands form walnut size balls. Brown the meatballs lightly in olive
oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.

Cook the spaghetti in boiling, salted water for the length of time
specified on the box. Drain spaghetti by lifting it out of its cooking pot
in a strainer/colander, pour the water out of the pot, transfer some cooked
spaghetti from strainer/colander to pot in which it was cooked.

Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss
again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta
bowls. Add more sauce on top.

Serve immediately with a block of Parmigiano-Reggiano and a cheese grater
on the side.

Per serving: 1360 Calories (kcal); 88g Total Fat; (58% calories from fat);
42g Protein; 100g Carbohydrate; 168mg Cholesterol; 1386mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
15 Fat; 0 Other Carbohydrates

Recipe by: TVFN - Taste - Show # 4884

Converted by MM_Buster v2.0n.