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Categories:
onion garlic olive oil tomatoes tomato paste water bay leaves oregano sugar salt pepper white bread water eggs ground beef Parmesan cheese fresh parsley garlic oregano salt pepper Italian rolls
Viewed: 26 - Published at: 3 years agoIngredients
- 1-1/2 cups chopped onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (28 ounces each) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 cup water
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices white bread, crusts removed and cubed
- 1/3 cup water
- 4 large eggs, lightly beaten
- 2 pounds ground beef
- 1 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Dash pepper
- 10 to 12 Italian rolls, split
Method
- In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves; set sauce aside.
- In a large bowl, toss bread cubes with water. Add eggs, beef, Parmesan, parsley, garlic, oregano, salt and pepper; mix well. Shape into 1-1/2-in. balls. Place on an ungreased shallow baking pan.
- Bake, uncovered, at 350° for 20-25 minutes; drain. Add to sauce. Simmer, uncovered, for 30 minutes. Serve on rolls.
