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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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20 some years ago my aunt clipped this recipe from the pages of the Los Angeles Times. Whether it had a 'real' title or not I can't say . . . we've just always called it the LA Times Spaghetti. And loved it! Ingredients:
2 slices bread |
1/2 lb ground beef |
1/2 lb ground pork |
1 cup water |
1/2 teaspoon salt |
1/2 cup shredded parmesan cheese |
1 clove garlic, crushed |
2 tablespoons oil |
2 lbs tomatoes, peeled and diced or 2 (1 lb) cans of solid pack tomatoes |
1/2 cup water |
1/2 cup chopped onion |
1/2 teaspoon basil |
1/4 teaspoon crushed red pepper flakes |
1/4 cup oregano |
8 ounces thin spaghetti, cooked and drained |
1/2 cup shredded parmesan cheese |
Directions:
1. Cook and drain pasta; set aside.
2. Soak bread in 1 cup water.
3. Press out as much water as possible and mash smooth.
4. Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese.
5. Shape into small balls and brown in oil in sauce pan; remove from pan and set aside.
6. Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes.
7. Mix sauce and meatballs lightly with cooked spaghetti.
8. Transfer the entire mixture into a greased, 3 quart casserole dish.
9. Sprinkle with remaining (1/2 c) parmesan cheese on top.
10. Cover and bake at 375 degrees for 20 minutes.
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