Sauce: Brown meat and garlic in olive oil. Add tomatoes and cook slowly, uncovered for one hour. Add paste, and enough water and remaining ingredients, cover and let simmer or two hours. Add meatballs to sauce during last hour. Stir gently occasionally.
Meat Balls: Place meat in bowl, add all ingredients at once and mix thoroughly. Roll into balls and fry in skillet with deep fat until lightly browned on all sides. Add meat balls to sauce and cook together slowly, covered, for one hour. Don't stir for first twenty minus or until meat balls rise to top of kettle.
Place pats of butter on top of sauce. Serve with side of cheese and thick slices of garlic bread. Serves six.
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