—–sauce—– 1 onion, medium — minced
1 tablespoon basil, dried — crushed
2 tablespoon bell pepper — minced
1 teaspoon oregano, dried — crushed
1 celery stalk — minced
1 bay leave
1 garlic, clove — minced
1/2 cup red wine — dry
3 tablespoon vegetable oil
1 cup water
1 16 oz. can whole tomatoes — chopped
2 teaspoon salt
1/2 teaspoon black pepper
1 can tomato pureee (1lb 12 oz cn)
—–meat balls—– 1 pound ground beef
4 eggs
1/2 pound ground pork
1/4 cup parsley — chopped
1/2 pound ground veal
oregano — dried (dash) 1 cup onions — chopped
1 teaspoon salt
1 garlic clove — minced
1/2 teaspoon pepper — black
grated parmesan cheese 1/4 cup oil
1 cup bread crumbs
SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1 t sp oregano and bay leaf and simmer.
MEAT BALLS: Combine all ingredients and mix well. Make 1″ balls and fry on medi um heat until lightly browned. Place meatballs into simmering sauce. Converted by MMCONV vers. 1.00