Spaghetti with Meat Balls

Name: Spaghetti with Meat Balls
Yield: Serves 4
Ingredients: 4 tablespoons olive oil; 1 Spanish onion, finely chopped; 2-4 tablespoons olive oil; 1 small can mushrooms, sliced; 1 large can Italian peeled tomatoes; 6 tablespoons Italian tomato concentrate; 1 bay leaf; 1 small strip lemon peel; 1 beef stock cube; 1 tablespoon worcestershire sauce; salt; 1 pound spaghetti; butter; freshly grated parmesan; ½ pound finely chopped pork; ¾ pound finely chopped beef; 2 slices bread, soaked in milk and shredded; 2 tablespoons finely chopped parsley; 1 clove garlic, finely chopped; salt and freshly ground black pepper; flour; 1 egg, lightly beaten

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound spaghetti
salt
freshly grated parmesan
butter

Main course
Pasta

Method

Meat Balls

Combine meat, bread (soaked in milk and shredded), finely chopped garlic and parsley, salt and freshly ground black pepper and beaten egg. Mix well and shape into small meat balls. Dredge meat balls with flour and brown on all sides in hot olive oil. Remove from pan.

Sauce

Sauté finely chopped