"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Spaghetti Sauce: 1/2 c. olive oil 2 chopped onions several large garlic cloves 2 (28 oz.) cans tomatoes 2 (6 oz) cans tomato paste 1 bay leaf parsley 2 T. sugar 2 T. oregano leaves 4 t. salt 3 t. basil leaves 2 t. pepper 1 chopped green pepper Meatballs: 1 1/2 lb. lean ground beef 1/2 lb. Italian sausage 1/2 cup bread crumbs 1 t. salt 1/2 t. garlic powder 1 egg 1/4 t. pepper
Saute onions and garlic in oil till soft. Add remaining ingredients for sauce; bring to boil and then simmer, uncovered, for about 6 hours. Stir frequently. About 1 hour before serving, add meatballs and cover pan. Simmer over low heat, then serve over spagetthi. Meatballs:Mix ingredients well; shape into golf ball size and fry.
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