L.A. Times Spaghetti

Name: L.A. Times Spaghetti
Ingredients: 2 slices bread; 12 lb ground beef; 12 lb ground pork; 1 cup water; 12 teaspoon salt; 12 cup shredded parmesan cheese; 1 clove garlic, crushed; 2 tablespoons oil; 2 lbs tomatoes, peeled and diced or 2 (1 lb) cansof solid pack tomatoes; 12 cup water; 12 cup chopped onion; 12 teaspoon basil; 14 teaspoon crushed red pepper flakes; 14 cup oregano; 8 ounces thin spaghetti, cooked and drained; 12 cup shredded parmesan cheese

16 ingredients

10 steps

Ingredients

2 slices bread
12 lb ground beef
12 lb ground pork
1 cup water
12 teaspoon salt
12 cup shredded parmesan cheese
1 clove garlic, crushed
2 tablespoons oil
2 lbs tomatoes, peeled and diced or 2 (1 lb) cansof solid pack tomatoes
12 cup water
12 cup chopped onion
12 teaspoon basil
14 teaspoon crushed red pepper flakes
14 cup oregano
8 ounces thin spaghetti, cooked and drained
12 cup shredded parmesan cheese

Directions

1

Cook and drain pasta; set aside.
2

Soak bread in 1 cup water.
3

Press out as much water as possible and mash smooth.
4

Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese.
5

Shape into small balls and brown in oil in sauce pan; remove from pan and set aside.
6

Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes.
7

Mix sauce and meatballs lightly with cooked spaghetti.
8

Transfer the entire mixture into a greased, 3 quart casserole dish.
9

Sprinkle with remaining (1/2 c) parmesan cheese on top.
10

Cover and bake at 375 degrees for 20 minutes.