Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pasta Sauces
Beef Italian
Amount Measure Ingredient -- Preparation Method
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-----PHILLY.INQUIRER-----
1 pound Beef -- cut up
1 Juice of 1/2 lemon
3 Bay leaves
4 Garlic cloves -- crushed
1 pound Chicken -- cut up
1 1/2 pound Italian meatballs
1 tablespoon Basil
16 ounce Tomato paste
1 pound Pork -- cut up
1 pound Spaghetti
1 cup Parsley -- chopped
1 28 ounce Can Italian tomatoes
1 Onion
1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2.
Add the strained tomatoes and paste. Stir in the seasoning and simmer f 1 1/2 to 2 hours. 3. Add the lemon juice to taste.
4. Cook the spaghetti.
5. Heat the meat balls.
6. Slice the meat, which you have removed from the sauce and then combine sauce, meat and meat balls. Serve. 7. This recipe freezes well.
