SPAGETTI SAUCE AND MEATBALLS

 

 

SAUCE:

 

1   28OZ CAN DEI FRATELLI SEASONED DICED TOMATOES

2   12OZ CANS TOMATO PASTE

1    CAN OF WATER FROM EACH PASTE  ( 24OZ OF WATER)

½   CAN TOMATO PASTE OF RED WINE

1-1/2 TABLESPOONS  BROWN SUGAR

1 TABLESPOON PARSLEY FLAKES

1 TABLESPOON OREGANO

1-1/2 TSP TYME LEAVES

½ TSP SALT

2 BAY LEAVES

1-1/2 CUPS WATER

 

COMBINE ALL AND SIMMER FOR 3-1/2 HOURS UNCOVERED, STIR OCCASIONALLY.

 

MEATBALLS:

 

4 SLICES BREAD

½ CUP WATER

2 EGGS

1  LB  GROUND CHUCK

¼ CUP PARMESAN CHEESE

2 TABLESPOONS PARLSEY

1 TSP SALT

¼ TSP OREGANO

DASH PEPPER

 

SOAK BREAD IN WATER FOR 2 - 3 MINUTES THEN ADD EGGS AND MIX WELL WITH FORK.  ADD PARMESAN CHEESE, PARSLEY, SALT , OREGANO AND PEPPER AND MIX WELL  ADD GROUND CHUCK AND MIX WELL.  SHAPE INTO BALLS AND BAKE AT 425 ON COOKIE SHEET LINED WITH FOIL FOR APPROXIMATELY 25 MINUTES.