National Spaghetti |
| Name: |
Denise Andrews |
| Base: |
Andrews AFB |
| Recipe: |
1. 1/4 lb. ground beef
2. 1/4 lb. italian sausage
3. 3 tablespoons of extra virgin olive oil
4. 2 tablespoons of parsley flakes
5. 2 tablespoons of fresh thyme
6. 1 cup of Sargento's Chef Style mozzarella/provolone cheese
7. 1 small fresh garlic, minced
8. 1 cup of Goya salsa
9. 2.5 teaspoons of Florida Crystal's Demerara cane sugar
10. freshly ground pepper
11. 1 teaspoon of Kosher salt
12. 4 tablespoons of seseme oil
13. 1 lb. uncooked spaghetti
14. 1 cup of Ragu spaghetti sauce
For the meat: Mix the first ten ingredients. Cover. Place in refrigerator overnight or at least 4 hours prior to cooking. Spray olive oil in bottom of casserole dish and add shaped meatballs. Cover with non-heavy Foil-not touching the meat. Heat oven to 375. Cook 30 min. Take off foil. Reduce temperture to 350. Cook 10 minututes longer. Recover until ready to serve.
For the spaghetti: Boil water with the Kosher salt and seseme oil. Add spaghetti to cook.
To serve: make a nest of spaghetti on each plate, then top with meatballs, and ladle over warm Ragu spaghetti sauce.
And, Enjoy!
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