SouthernUtahFoodStorage

 1 LB. MIXED GROUND BEEF AND PORK*

1 ½    TEASPOONS SALT

            DASH PEPPER

2         TABLESPOONS WATER OR MILK

1         EGG, BEATEN

1         TABLESPOON MILK

           FINE DRY BREAD CRUMS

3        TABLESPOONS SHORTENING

2 ½  CUPS TOMATOES

1        MEDIUM ONION, SLICED

3        STRIPS OF BACONCUT IN SMALL PIECES

¼      TABLESPOONS BUTTER OR ADDITIONAL BACON FAT

1        QUART OF CANNED TOMATOES OR NO. 3 TIN

1        TIN TOMATO PASTE (ABOUT 1/3 CUP)

¼      TEASPOON SUGAR

1 LB. SPAGHETTI, FRESHLY COOKED

           PARMESAN CHEESE

           Combine first 7 ingredients with 1 teaspoon of the slat, and shape into small balls.  Saute’ bacon in heavy skillet or large Dutch oven until fat melts out into bottom of pan.  Add meat balls and brown slowly on all sides.  Add onion and additional butter if pan is dry and saute’ onion until soft, about 5 minutes.  Add remaining salt, tomatoes, tomato paste and sugar. (Tomatoes may be sieved if desired to remove seeds, but it is not necessary.)  Reduce heat as low as possible and simmer very slowly for 1 ½ to 2 ½ hours, stirring occasionally until sauce is the desired thick consistency.  Pour over hot, rinsed, drained spaghetti and serve at once with additional cheese (Parmesan type) to be sprinkled over the top if desired.

           Note: A clove of garlic may be cooked with the bacon and then removed before adding meat balls if desired.  4 to 6 generous servings.

Tags: Itallian Spaghetti

This entry was posted on Friday, April 16th, 2010 at 3:40 pm and is filed under Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.