Spaghetti and Meatballs


Source: The New York Times International Cookbook adapted by Barbara Pistrang

The Meatballs (makes about 40 meatballs)
1-1/2 lb. lean ground beef
1-1/8 cup freshly grated parmesan cheese
3 slices bread, cut into small cubes
3/8 cup water
2 cloves garlic, pressed
3/8 tsp nutmeg
salt and freshly ground pepper to taste
2-1/4 tsp dried basil
3 T chopped parsley (or sprinkles of dried parsley)
3 eggs
1/4 cup olive oil for frying

Place beef in mixing bowl and add the cheese. Combine bread cubes and water. Let stand 5 minutes, then add to beef. Add garlic, spices and eggs and blend well with the fingers. Shape into 1 to 1-1/2 inch balls and brown in olive oil over medium heat until golden brown all over. Add to homemade tomato sauce and serve with spaghetti.

The Tomato Sauce
3 cans Progresso Tomato Puree
1-1/2 cans water (more if you want thinner sauce)
2 cloves garlic, pressed
2 large onions, finely chopped
1 bay leaf
oregano and basil to taste
salt and pepper to taste
2 T wine
pinch sugar

Brown the onions and garlic in a large pot. Add wine. Stir for 1 minute. Add puree, water and seasonings. Bring to a simmer and simmer, partly covered, for about 2 hours. Adjust seasoning to taste. Makes plenty for your meal and for the freezer.

The Spaghetti
Follow package instructions on your pasta box.