Wednesday, January 3, 2007

Marge’s Spaghetti, from Marge via Mom and Gael

Marge’s Spaghetti, from Marge via Mom and Gael

The best spaghetti! Gael says: “I once ruined this by adding too much red pepper…learn from my mistake.”

2 cans pureed tomatoes
1 can tomato paste
2 big cans water
minced onion
red pepper
Italian seasoning
Parmesan cheese
3 garlic cloves

4 pounds lean ground beef
2 1/2 pounds not-so-lean ground beef
1 cup onion, grated
2 tablespoons Italian seasoning
1/2 cup Parmesan cheese
2 cups bread crumbs
1 egg per pound of meat, minimum 3
1 cup milk
salt and pepper, to taste
1 tablespoon flour

Dump first 3 ingredients into kettle, boil HARD for first 20 minutes (**MUST DO THIS**) Then add 2 T or more of minced onion, salt, pepper, red pepper to taste, Italian seasoning to taste. Shake quite a lot of Parmesan into sauce. Mix sauce and taste, add more or less of spices to your taste. Cut 3 garlic cloves in half and add.

Put all in big bowl, keep dripping cold water on hands and mix. Squeeze meatballs so water gets in. Fry meatballs in pan.

Cook sauce a good hour before adding meatballs. Then cook with meatballs for at least an hour.

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