Mark Shaw wrote:
>
> So, I've been making James Beard's meatballs (from _American
> Cookery_) for years, but have never actually liked them all
> that much. They're kind of - well, coarse and dry.
>
> While travelling on business a month or so ago I had a HUGE
> meatball on top of a plate of penne that I still remember
> very fondly. It was apparently made from very finely ground
> meat - probably veal and pork - and was moist and delicious
> as well as delicately spiced. I want to make something like
> that.
>
> Anyone? Thanks....
>
> --
> Mark Shaw moc TOD liamg TA wahsnm

Eeeek! I thought I had lost these recipes, which emanate from the
(Italian) mom of an ex-boyfriend...........

Vera's Spaghetti and Meatballs

Yum! The best spaghetti and meatballs I have ever eaten!

The Meatballs:
1 lb ground beef
4 eggs, beaten with 2 dashes of Worcestershire Sauce
1 c bread crumbs (fresh?)
1/3 c freshly grated Parmesan cheese (or Romano cheese)
2 Tbsp chopped fresh parsley (I like lots of fresh parsley...)
minced garlic to taste (1-2 cloves; 2 will impart a fairly
pronounced garlic flavor)
1 tsp salt
1/4 tsp pepper

oil for browning

Mix all ingredients but oil together and form into medium or large
meatballs. Brown in large frying pan (big enough to make the
sauce) in oil-just enough to cover the bottom of the pan because
there will be more fat from the meatballs. It is not necessary to
cook the meatballs too long-just enough to look firm and brown.
Note: You may increase this recipe by using 2 lbs of meat, 6-7
eggs, 1 3/4 c bread crumbs, ca 3/4 c cheese, and more parsley,
salt, pepper, and Worcestershire Sauce, etc. You can use some of
this mixture to make hamburgs etc.

The Spaghetti Sauce

This will make enough for quite a few meals-depending on how many
persons you serve each time. VS

ca 1/4 c extra virgin olive oil
2 onions, diced
4 cloves garlic, roughly chopped
2 large cans tomato puree
1 large can tomatoes
2 tsp salt
1/2 tsp pepper (up to 1 tsp)
1 Tbsp oregano
1 Tbsp basil
1 tsp thyme
2 large bay leaves
ca 1 Tbsp brown sugar
3 carrots
meatballs (see above)
country spare ribs, fat trimmed off and ribs browned (JB:
optional, but this seems to have a nice
effect on the sauce)
Italian sausages, browned (JB: I don't like these)
1 small can tomato paste-if needed for added thickness OR
1/2 - 1 can of water to make it thinner. Vera usually uses at
least 1/2 can.

Add ca 1/4 oil to large pan. (JB: if you were smart, you can use
the pan you used when making the meatballs. Also, note many folks
do not fry in EVOO.) Brown the onions and garlic. Add the tomato
puree, tomatoes, salt, and pepper. Start cooking on medium-high
heat, then reduce the heat to low, stirring frequently. Assess
for thickness and add water and tomato paste as you see fit.
After cooking a while, add oregano, basil, thyme, bay leaves,
brown sugar, and carrots (and ribs and sausages if you are using
them) Cook for several hours. Add meatballs for the last hour of
cooking. Jean B. via rfc

--
Jean B.