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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs

This is a nice meal you can enjoy with family and friends, or savor by yourself and have leftovers for days.  Want to make a smaller batch?  Put your math skills to work and divide each ingredient by 2 to make half of the recipe.  Enjoy with a glass of your favorite red wine!  Cheers!!

Ingredients

SAUCE (makes 4 quarts)

1 ½ Cups Onion, chopped

1 Clove Garlic, minced

1/3 Cup Olive Oil

2 Cans Tomatoes or Tomato Juice (7 cups)

4 6-Ounce Cans Tomato Paste

1 Cup Water

1 Cup Rose’ or Dry Red Wine

1 Tbsp Sugar

1 Tbsp Salt

½ tsp Pepper

1 Tbsp Oregano, crushed

2 Bay Leaves

FIRST Cook the onion and garlic in hot olive oil until tender but not brown

SECOND Stir in the remaining 9 ingredients

THIRD Simmer uncovered, stirring occasionally, for 30 minutes

FOURTH Remove the Bay Leaves

Add the meatballs and continue cooking for about 30 minutes longer

MEATBALLS (makes 40 small meatballs)

3 to 4 Tbsp Olive Oil

8 Slices Dry Bread

Water

2 ½ Pounds Ground Beef

4 Eggs

1 Cup Grated Parmesan or Romano Cheese

¼ Cup Parsley, snipped

1 Clove Garlic, minced

1 tsp Oregano, crushed

2 tsp Salt

Dash of Pepper

FIRST Soak the 8 slices of bread in water for 2 to 3 minutes

SECOND Squeeze the moisture from the bread

THIRD Combine the soaked bread with the ground beef (uncooked)

FOURTH Add the next seven (7) ingredients to the meat and mix well (the best way to mix everything together thoroughly is to use your hands)

FIFTH Form into small balls (about 40)

SIXTH Brown slowly in 3 to 4 Tbsp of hot Olive Oil

Add the meatballs to the sauce and continue cooking for about 30 minutes longer, as stated above

Serve meatballs and sauce over hot cooked spaghetti and sprinkle with Parmesan cheese

Cook your spaghetti according to the package directions

This recipe was found in my personal cookbook collection, Wine and Dine with Frau Held’s Favorite Recipes

Photo by Eiliv-Sonas Aceron on Unsplash

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