Marina

Italian Marinara Pasta Sauce with Meatballs

1/2 C. olive oil

2 onions, chopped

Meatballs (see recipe below)

1 C. tomato paste

1 C. cold water

2 fresh tomatoes, diced

2 (28-oz.) cans whole tomatoes, drained

1 t. black pepper

2 t. salt

1 bay leaf

2 t. basil

1 t. oregano

2 T. sugar

3 – 4 garlic cloves, minced

hot cooked pasta

freshly grated Parmesan cheese

In a large pan, heat olive oil over medium heat and cook onions until golden brown. Using a slotted spoon, remove onions and reserve. Add meatballs and brown, then remove meatballs and reserve.

In a medium bowl, mix tomato paste and cold water. Add paste water mixture to pan and bring to gradual boil, stirring constantly. Reduce heat and add fresh tomatoes, canned tomatoes (crushing them in your hands), pepper, salt, bay leaf, basil, oregano, sugar, garlic, onions and meatballs. Cover and simmer slowly for at least 3 hours. Serve hot over pasta and top with Parmesan cheese.

Meatballs

2 eggs

4 slices day-old bread, cubed

2 T. freshly grated Romano cheese

2 garlic cloves, minced

1/2 lb. ground pork

1/2 lb. ground veal

1/2 lb. ground beef

1/2 lb. ground Italian sausage

salt and pepper to taste

In a large bowl, combine ingredients. Form into 1 1/2 inch to 2 inch balls. Use in pasta sauce recipe.

Makes 18.