Collander Spaghetti Sauce

By Hester

Ingredients

• MEAT SAUCE
• 4 tablespoons oil (Mazola or Equal)
• 3/4 Lb. Ground beef
• 1/2 Lb. Ground pork
• 1/3 cup Ground celery
• 1/3 cup Ground onion
• 1/3 cup Ground carrots
• 1 Tsp. Garlic powder
• 1 Tsp. Salt
• 1 Tsp. Pepper
• 1 Chili pepper
• 2 Bay leaves
• 1/2 Teaspoon sweet dried basil
• 4-28 Oz. tins tomatoes
• 1-6 Oz. tin tomato paste
• ITALIAN MEATBALLS
• 1/2 Lb. Ground beef
• 1/2 Lb. ground veal
• 1/2 pound ground pork
• 2 eggs (beat with fork)
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons salad oil (Mazola or equal)
• 1 Teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup finely chopped onion
• 1/8 cup finely chopped carrots
• 1/8 cup finely chopped celery
• 1/2 Teaspoon sweat basil

Preparation

Step 1

MEAT SAUCE

Heat oil in heavy pot. Brown meat. Then add celery, onion,carrots,
garlic and spices. Simmer until vegetables are transparent. Add
tomatoes, which have been put in the blender for one minute or less,
add tomato paste. Bring to a boil, turn heat down and simmer for 3 to
4 hours.

SPAGHETTI

Bring to boil mix of water and turkey/chicken stock.
Add spaghetti


MEAT BALLS

Combine all ingredients except oil. Put oil on cookie sheet. Shape
mixture into balls. Place on cookie sheet.

Bake in oven at 350 degree oven, turning them as they are browning. When they are brown all over, turn oven to 250 degrees for another 30 minutes or so, then transfer them into sauce which is already cooking. Simmer for another half an hour or so.
Makes about 20 meat balls.