Parmesan Mushroom Spaghetti Recipe
Ingredients
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm) | |
| Crisco | 3 Tablespoon | |
| Tomatoes | 2 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Beef bouillon - 4 cubes | ||
| Sugar | 2 Tablespoon | |
| Dried oregano | 2 Teaspoon | |
| Basil | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay leaves | 3 | |
| Mushrooms | 2 Can (10oz), sliced | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Spaghetti - 2 pounds, cooked and drained | ||
| MEATBALLS | ||
| Eggs | 3 | |
| Milk | 3/4 Cup (16 tbs) | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | 1 Teaspoon | |
| Beef | 2 Pound | |
| Italian sausage | 1 pound | |
Directions
GETTING READY
1. Preheat oven to 375° Fahrenheit.
MAKING
2. In a Dutch oven, heat Crisco and sauté onion and garlic until tender; do not brown.
3. Add 3 cups water, tomatoes, tomato paste, sugar, bouillon cubes and all seasonings; bring the mixture to boiling.
4. Then, reduce heat and simmer uncovered for about 2 hours with occasional stirring.
5. Remove and discard bay leaves; let it cool down completely.
6. In another large bowl, mix together eggs, milk, crumbs, cheese, and salt.
7. Add beef and sausages; mix well.
8. Form medium size balls; about 42 meatballs.
9. In a shallow baking dish, place meatballs and bake in preheated oven for 30-35 minutes.
10. Drain fat and cool completely.
11. Refrigerate or freeze sauce and meatballs separately.
12. If frozen, thaw sauce and meatballs before heating.
FINALISING
13. In a shallow pan, bring the sauce to boiling and then add meatballs, mushrooms and cheese.
14. Simmer for about 30 minutes until a thick gravy is formed.
SERVING
15. Serve hot and delicious meatballs over a nest of freshly prepared spaghetti.
16. Sprinkle top with some parmesan cheese.
1. Preheat oven to 375° Fahrenheit.
MAKING
2. In a Dutch oven, heat Crisco and sauté onion and garlic until tender; do not brown.
3. Add 3 cups water, tomatoes, tomato paste, sugar, bouillon cubes and all seasonings; bring the mixture to boiling.
4. Then, reduce heat and simmer uncovered for about 2 hours with occasional stirring.
5. Remove and discard bay leaves; let it cool down completely.
6. In another large bowl, mix together eggs, milk, crumbs, cheese, and salt.
7. Add beef and sausages; mix well.
8. Form medium size balls; about 42 meatballs.
9. In a shallow baking dish, place meatballs and bake in preheated oven for 30-35 minutes.
10. Drain fat and cool completely.
11. Refrigerate or freeze sauce and meatballs separately.
12. If frozen, thaw sauce and meatballs before heating.
FINALISING
13. In a shallow pan, bring the sauce to boiling and then add meatballs, mushrooms and cheese.
14. Simmer for about 30 minutes until a thick gravy is formed.
SERVING
15. Serve hot and delicious meatballs over a nest of freshly prepared spaghetti.
16. Sprinkle top with some parmesan cheese.
Chef
