Spaghetti and Meatballs

Heat oven to 375 degrees

Ingredients

2 lbs of ground meat
1 egg
1/4 cup of bread crumbs
1 can of tomato paste
1 can of tomato sauce
1 can of cut tomatoes
l large can of whole tomatoes
1 large onion
1/2 green bell pepper
4 green onion tops chopped
1/2 cup of dehydrated seasoning blend (p. 58, in Roux)
4 toes of garlic
Salt and pepper
Chopped basil
Bay leaves

Instructions

First step:

Season ground meat with salt and pepper, mix with egg and 1/4 cup of bread crumbs.
Form into meatballs and place in a baking pan.  Cover with water half way up; bake in a 375 degree oven for 40 minutes.  (The water will evaporate and the meat balls will brown.)

Second step:

While the meatballs are in the oven,
Saute in a large dutch oven tomato paste, garlic, onions, green onion tops and bell pepper until the paste is light brown.
Add  tomato sauce, stir and then add cut and whole tomatoes.
Add about 3 cups of hot water, sprinkle with basil, add two or three Bay leaves, stir and simmer for at least a half hour on a low fire, then add meatballs and simmer another 1/2 hour.

When the meatballs are done, remove from oven and place in the sauce.

Serve over hot spaghetti with french bread.

Bon Appetit.

Oven Grilled Veggies

Choose one of the following to make this recipe.  Fresh asparagus, green beans or cauliflower.

Ingredients:
Fresh cleaned vegetables
Olive oil
Coarsely ground black pepper
Kosher salt
Lemon juice

Heat over to 350 degrees.

In a large mixing bowl, place cleaned vegetables.

Toss with olive oil, kosher salt, coarse black pepper and minced garlic.

Place on a lined olive oiled cookie sheet; drizzle more olive oil and a squeeze of lemon juice on the vegetables.

Bake in the oven for 30 minutes. Remove and serve in a covered dish.

A variation can be prepared by wrapping  green beans and/or aspargus with prosciutti after they have been tossed in the olive oil and seasonings.  Place them on the cookie sheet and bake for 20 minutes.  Bon Appetit