Recipe - Samoa Tortoni

SAUCE
2 lg Yellow onions; coarsely
Grated
1 lg Green pepper; coarse grated
One fourth cup Olive oil
16 ounce Tomato sauce
12 ounce Tomato paste
1/3 cup Water
1 Garlic clove; peeled
1 md Bay leaf
One half teaspoon Basil
One half teaspoon Oregano
1 teaspoon Sugar
Three fourths teaspoon Salt
One half teaspoon Freshly ground pepper

MEATBALLS
1 lg Yellow onion; coarse grated
1 One half pound Lean ground round
2 Eggs; beaten
One fourth teaspoon Garlic salt
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
Olive oil

SAUCE: Squeeze or strain onions; discarding juice and retaining the pulp.
Saute grated onion and green pepper in olive oil 10 minutes, stirring
often. Transfer to cooking pan. Add remaining ingredients and mix well.
Cook over low heat about 45 minutes, stirring often to prevent burning.
Just before serving, remove garlic and bay leaf. MEATBALLS: Combine all
ingredients except olive oil. Mix well. Form into balls. Brown in olive
oil, rotating to cook on all sides. Drain on absorbent paper before adding
to the sauce. Cook spaghetti according to package direction. Spoon the
sauce and meatball over the spaghetti. Top with freshly grated Parmesan
cheese. Serves 8.
~
Posted to MMRecipes Digest V4 #046 by Patrick & Sarah Gruenwald
sitm@ekx.infi.net on Dec 14, 1996.