0 recipes from contoocook and beyond


Sauce: l-l/2 cup chopped onions
4 garlic cloves, minced
4 tbsps. olive oil
2/3 cup minced fresh parsley leaves
2 tsp. dried basil
2 28-oz. cans crushed tomatoes (or 4-5 lbs. fresh)
2 6-oz. cans tomato paste
l cup chicken stock
l/2 cup dry red wine
2 tbsps. sugar
4 tbsps. freshly grated Romano cheese
l tsp. salt
l tsp. dried oregano
In heavy saucepan cook onion & garlic in oil over low heat stirring
for l0 mins. Add parsley, basil, tomatoes, paste, stock, wine, sugar
Romano, salt & oregano & simmer sauce for 30 mins. Add meatballs to
sauce & simmer mixture for 30 mins. MAKE MEATBALLS FIRST
Meatballs: 4 slices homemade-type white bread soaked in l/2 cup
water, 2 lbs. ground chuck, 4 large eggs, beaten slightly, l cup
freshly grated Romano cheese, 6 tbsps. minced fresh parsley leaves,
2 cloves garlic, minced, 2 tsps. dried oregano, l tsp. salt, pepper
to taste, l/2 cup olive oil.
In a bowl, combine well the bread, squeezed, the chuck, Romano,
parsley, garlic, oregano, s&p and form the mixture into 20-25
meatballs. In a large skillet brown the meatballs in the oil over
high heat, turning them often. Add to sauce.

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