HOW TO TELL IF MEAT IS SPOILED RECIPES

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS RECIPE | ALLRECIPES

Italian Spaghetti Sauce with Meatballs Recipe | Allrecipes image

This is a recipe I got from my mother years ago—it's great.

Provided by deleteduser

Categories Tomato Pasta Sauce

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, CarbohydrateContent 23 g, CholesterolContent 77.4 mg, FatContent 21.2 g, FiberContent 4.5 g, ProteinContent 18.9 g, SaturatedFatContent 5.9 g, SodiumContent 1492.5 mg, SugarContent 11.1 g

EASY SPLIT PEA SOUP RECIPE RECIPE | EPICURIOUS

Easy Split Pea Soup Recipe Recipe | Epicurious image

Easy Split Pea Soup

Provided by Patricia Murray

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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