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L.A. Times Spaghetti

2 slices bread
12 lb ground beef
12 lb ground pork
1 cup water
12 teaspoon salt
12 cup shredded parmesan cheese
1 clove garlic, crushed
2 tablespoons oil
2 lbs tomatoes, peeled and diced or 2 (1 lb) cansof solid pack tomatoes
12 cup water
12 cup chopped onion
12 teaspoon basil
14 teaspoon crushed red pepper flakes
14 cup oregano
8 ounces thin spaghetti, cooked and drained
12 cup shredded parmesan cheese


Cook and drain pasta; set aside. Soak bread in 1 cup water. Press out as much water as possible and mash smooth. Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese. Shape into small balls and brown in oil in sauce pan; remove from pan and set aside. Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes. Mix sauce and meatballs lightly with cooked spaghetti. Transfer the entire mixture into a greased, 3 quart casserole dish. Sprinkle with remaining (1/2 c) parmesan cheese on top. Cover and bake at 375 degrees for 20 minutes.

Source: www.food.com