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| 1 Dose | tomato paste |
| 1 Dose | tomato sauce |
| 2 | cloves garlic minced |
| 1 | Onion chopped |
| 1/2 Teelöffel | Basil leaf |
| 1 Esslöffel | Parsley coarsely chopped |
| 1 1/2 Teelöffel | parmesan |
| 2 Esslöffel | sugar |
| | Salt & red pepper to taste |
| 3 Esslöffel | oil |
| 1 x ca. 450 g | meat ground |
| 2 Esslöffel | parmesan |
| 1 | egg |
| 1/4 Tasse | bread crumbs Seasoned |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | red pepper |
| 1/2 Teelöffel | black pepper |
| 3 Esslöffel | milk |
| 1/2 Teelöffel | Basil leaf |
| | oil |
| | Spaghetti |
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Brown onions and garlic in oil. Add remaining ingredients for sauce; simmer for a few minutes, stirring frequently. Use empty tomato paste can and measure two cans of water plus 1 can of water in empty tomato sauce can. Stir well after the water bas been added. Cook about 1-1/2 hours on low heat. Add more water if needed.
To make meatballs: Combine the meatball ingredients; mix thoroughly. Shape into 12 to 14 meatballs. Heat oil in skillet. Brown meatballs on all sides; add to sauce. Let simmer until cooked through.
Cook the spaghetti according to package directions. Serve with sauce and meatballs.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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