ITALIAN MOLOSSIAN SPAGHETTI WITH MEAT BALLS
An Authentic Italian Recipe, fresh from Molossia!
(Please read entire recipe - meatballs are not added at the beginning.)
Pour one can whole tomatoes and one can tomato paste into blender, add all
spices, blend until smooth. Pour into LARGE pot. Add remaining whole
tomatoes and tomato paste to blender, blend until smooth, add to pot and
stir to distribute spices. Add two and one half blenders full of water to
tomato mixture. Sauce will be thin. Bring to boil then reduce to slow
simmer. Simmer for 1 1/2 to two hours. Stir often from the bottom.
- 2 - 28 ounce cans whole tomatoes
- 2 - 12 ounce cans tomato paste
- 6 cloves garlic
- 1 tblsp. plus 1 tsp. sweet basil
- 2 tsp. salt
- 2 tsp. oregano
- 1/2 tsp. red pepper
- 2 lbs. lean ground beef
- 1 egg
- 3/4 cup dried bread crumbs
- 1/2 cup parmasean cheese
- 1/4 cup milk
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 1 tblsp. sweet basil
Mix all ingredients together. Form in to balls a little smaller than golf
balls and place in sauce (no browning needed). Simmer for another 1 1/2 to
two hours until desired consistency of sauce is achieved.
Taste test one hour after meatballs have been added to adjust spices to
your liking. Serves 10.
This sauce is also used for lasagna, instead of forming meatballs, crumble
meat mixture into sauce and cook as directed.
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