Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
3/4 c Chopped onion 1/2 c Chicken stock
2 x Cloves garlic, minced 1/4 c Dry red wine
2 T Olive oil 2 T Sugar
1/3 c Minced parsley 2 T Freshly grated romano
1 t Dried basil, crumbled 1/2 t Salt
28 oz Crushed tomatoes 1/2 t Oregano, crumbled
6 oz Tomatoe paste

-------------------------MEATBALLS------------------------------
2 ea Slices bread, soaked 3 T Minced parsley
1 lb Ground chuck 1 t Dried oregano
2 ea Large eggs, beaten lightly 1/2 t Salt
1/2 c Freshly grated romano 1 x Ground black pepper
1 ea Clove garlic, minced 1/4 c Olive oil

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil
over low heat, stirring, for 2 minutes, add the parsley, the basil,
the tomatoes, the tomato paste, the stock, the wine, the sugar, the
romano, the salt and the oregano, and simmer the sauce, stirring
occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the
bread, squeezed, the chuck, the eggs, the romano, the parsley, the
garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil
over high heat, turning them often. Transfer the meatballs to the
sauce with a slotted spoon and simmer the mixture, stirring
occasionally, for 30 minutes. The dish improves in flavour if it is
cooled and chilled, covered, overnight or up to 2 days.

Browse by categories