Italian Spaghetti with Sliced Beef and Meat Balls
Italian Spaghetti with Sliced Beef and Meat Balls
1/2 pound Armour salt pork, but in small pieces
3 pounds Armour beef chuck roast
1 medium-sized onion, chopped
2 tablespoons minced parsley
2 cloves garlic, minced
1 teaspoon sweet basil
3 (1 lb. 12 oz) cans Italian plum or regular tomatoes, sieved
2 (6-oz.) cans tomato paste
2 teaspoons salt
1/4 teaspoon pepper
Cook salt pork in heavy kettle until pork is crisp. Remove pork and in fat remaining, brown the pot roast slowly and evenly on all sides. Add remaining ingredients and simmer gently for 2 1/2 to 3 hours. An hour before end of cooking time, add browned meat balls.
Serve spaghetti with sauce and grated Parmesan cheese on one large platter, the meatballs and sliced beef with sauce on another.
Meat Balls
1 pound ground Armour beef round steak
1/2 pound ground lean Armour pork butt
4 to 5 slices dry bread
2 Cloverbloom eggs, slightly beaten
2 tablespoons minced parsley
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Armour Star salad oil
Cloverbloom butter or margarine
Dip bread into water, press out excess water and lightly mix bread with remaining ingredients except salad oil and butter. Shape mixture into balls or patties, brown slowly in combined salad oil and butter in heavy skillet. Add to spaghetti sauce and simmer slowly. Serve with spaghetti.
1/2 pound Armour salt pork, but in small pieces
3 pounds Armour beef chuck roast
1 medium-sized onion, chopped
2 tablespoons minced parsley
2 cloves garlic, minced
1 teaspoon sweet basil
3 (1 lb. 12 oz) cans Italian plum or regular tomatoes, sieved
2 (6-oz.) cans tomato paste
2 teaspoons salt
1/4 teaspoon pepper
Cook salt pork in heavy kettle until pork is crisp. Remove pork and in fat remaining, brown the pot roast slowly and evenly on all sides. Add remaining ingredients and simmer gently for 2 1/2 to 3 hours. An hour before end of cooking time, add browned meat balls.
Serve spaghetti with sauce and grated Parmesan cheese on one large platter, the meatballs and sliced beef with sauce on another.
Meat Balls
1 pound ground Armour beef round steak
1/2 pound ground lean Armour pork butt
4 to 5 slices dry bread
2 Cloverbloom eggs, slightly beaten
2 tablespoons minced parsley
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Armour Star salad oil
Cloverbloom butter or margarine
Dip bread into water, press out excess water and lightly mix bread with remaining ingredients except salad oil and butter. Shape mixture into balls or patties, brown slowly in combined salad oil and butter in heavy skillet. Add to spaghetti sauce and simmer slowly. Serve with spaghetti.
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