La Times Spaghetti Food

L.A. TIMES SPAGHETTI

L.A. Times Spaghetti image

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!

Provided by St. Paul Eric

Categories Spaghetti

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 759, Fat 36.5, SaturatedFat 13.5, Cholesterol 113.9, Sodium 855.5, Carbohydrate 57.7, Fiber 3.8, Sugar 7.7, Protein 49.4

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