Robert Ogle
Ingredients
  • 1/2 gal. tomato juice
  • 1/4 tsp. basil leaves
  • 1/4 tsp. garlic powder
  • 1/4 tsp. parsley flakes
  • 2 cans tomato paste
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. oregano
  • 1/4 tsp. rosemary
  • 1 lb. ground pork
  • 2 lbs. ground beef
  • 1/4 cups Parmesan cheese
  • 2 eggs
  • 1/2 cup milk or cream
  • 1/4 tsp. garlic powder
  • 1 cup toasted bread crumbs
  • 1 medium-sized onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  1. Combine in large heavy cooker tomato juice, basil, garlic powder, parsley, tomato paste, salt, sugar, oregano, and rosemary. Bring to a boil and simmer 3-4 hours.
  2. Combine pork, beef, Parmesan, bread crumbs, onion, eggs, milk, and garlic powder. Then add salt and pepper.
  3.  Mix thoroughly. Form into balls. Brown in skillet. Drop into simmering sauce last hour. 
  4. Serve over hot spaghetti.
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