(Meatballs and Sauce)
Beat the eggs, chop/squash garlic and parsley. Grate cheese and add all to meat. Add wine, breadcrumbs, salt, and pepper. Hand mix thuroughly. If mixture is too wet, add more breadcrumbs. Roll into 1" balls and fry in olive oil.
Fry garlic in oil, then add tomato puree. Stir until puree is cooked (goes dark). Add basil, tin of tomatoes, salt, and pepper. Bring to boil while stirring. Reduce heat and add sugar. Simmer for aproximately 1 hour.
Cook up spaghetti or penne pasta. Mix meatballs, sauce, and pasta together. Serve with garlic bread, grated pecorinoi cheese, and wine.
Back to my Recipe Page
Back to Steve's Home Page.