Italian Spaghetti and Meatballs Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Cup (16 tbs) | |
| Celery | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1⁄2 Cup (8 tbs) | |
| White wine | 1⁄2 Cup (8 tbs) | |
| Canned tomatoes | 19 Ounce | |
| Canned tomato paste | 6 Ounce | |
| Dried oregano | 1⁄4 Teaspoon | |
| Ground chuck | 1 Pound | |
| Ground veal | 1⁄2 Pound | |
| Ground lean pork | 1⁄2 Pound | |
| Dry bread crumbs | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Garlic | 2 Clove (10 gm) | |
| Salt | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Eggs | 2 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Dried basil leaves | 1 Teaspoon | |
| Parsley | 1⁄2 Cup (8 tbs) | |
| Spaghetti | 1 Pound | |
| Grated parmesan cheese | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 584 Calories from Fat 222
% Daily Value*
Total Fat 25 g38%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 152.7 mg50.9%
Sodium 1390.7 mg57.9%
Total Carbohydrates 58 g19.3%
Dietary Fiber 3.3 g13.4%
Sugars 5 g
Protein 35 g69.5%
Vitamin A 30.1% Vitamin C 42.8%
Calcium 14.1% Iron 29.8%
*Based on a 2000 Calorie diet
Directions
1) In a dutch oven, pour in some oil
2) Tip in the onion, celery and garlic and sauté till golden
3) Pour in the canned tomatoes and the paste and the remaining ingredients for the sauce and mix well
4) Lower the flame and allow to simmer for 2 hours stirring once in a while
5) In a large bowl combine the ingredients for the meatballs
6) Using moistened hands, shape the meat into meatballs
7) In a skillet, pour in some oil and fry the meatballs till evenly browned
8) Tip in the meatballs to the sauce and simmer for an additional 30 minutes
9) Meanwhile cook the spaghetti as per the directions given on the package
SERVING
10) Serve warm over a mound of spaghetti and pour the sauce over
Chef
