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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Directions: 1. Coat large saucepan with nonstick cooking spray and set over medium-high heat. Saute onion and garlic until soft about 5 minutes. Transfer 2 tablespoons onion mixture to large bowl.
2. Process Italian and whole tomatoes in food processor until fairly smooth. Add to saucepan. Bring to a boil over medium high heat. Reduce heat to medium-low. Cover and simmer, stirring often, 30 minutes. Add basil and oregano during the last 15 minutes.
3. Process bread untill crumbs form. Add crumbs, beef, egg, milk, salt, and pepper to onion mixture and mix just until blended. Shape into twenty 1-inch meatballs. Coat medium skillet with nonstick cooking spray and set over medium-high heat. Cook meatballs in batches until browned on all sides, about 8 minutes. Drain on paper twoels. Add meatballs to sauce. Cover and cook, stirring occasionally, 20 minutes.
4. Meanwhile, cook pasta according to package directions. Drain and toss with 1 1/2 cups sauce in large heated serving bowl. Spool 1 cup sauce over pasta. Serve meatballs and reamining sauce alongside.
| Ingredients:
1 Large egg
1 Pound(s) lean (93%) ground beef
2 Firm-textured white bread
1/2 Ounce(s) oregano
2 Ounce(s) Chopped basil leaves
28 1 can - no salt added tomatoes - whole in puree
28 Can(s) 1 can - no salt added tomatoes, italian
2 Pound(s) garlic
1 Large onion
14/473 Liter(s) reduced fat (2%) milk
1/12 Ounce(s) salt
1/12 Ounce(s) black pepper
12 Long fusilli |
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