Recipe - Italian Spaghetti And Meatballs

SAUCE
1 cn Tomato paste
1 cn Tomato sauce
2 Cloves garlic; minced
1 Onion; chopped
One half teaspoon Basil leaves
1 tablespoon Parsley; chopped fine
1 One half teaspoon Parmesan cheese
2 tablespoon Sugar
Salt & red pepper to taste
3 tablespoon Oil

MEATBALLS
1 pound Ground meat
2 tablespoon Parmesan cheese
1 Egg
One fourth cup Seasoned bread crumbs
One half teaspoon Salt
One half teaspoon Red pepper
One half teaspoon Black pepper
3 tablespoon Milk
One half teaspoon Basil leaves
Oil
Spaghetti

Brown onions and garlic in oil. Add remaining ingredients for sauce;
simmer for a few minutes, stirring frequently. Use empty tomato paste can
and measure two cans of water plus 1 can of water in empty tomato sauce
can. Stir well after the water bas been added. Cook about 1One half hours on
low heat. Add more water if needed.

To make meatballs: Combine the meatball ingredients; mix thoroughly. Shape
into 12 to 14 meatballs. Heat oil in skillet. Brown meatballs on all sides;
add to sauce. Let simmer until cooked through.

Cook the spaghetti according to package directions. Serve with sauce and
meatballs.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.