North Beach Meatballs

Source: Cooks.com

1 lg. onion, chopped
1 green pepper, chopped
6 cloves garlic, chopped
2 tbsp. fat
2 tbsp. flour
1 (No. 2 1/2) can tomatoes
1 c. beef stock or bouillon
1/2 c. burgundy wine
2 bay leaves
Pinch of thyme and marjoram
1 tbsp. sugar

Saute onion, green pepper, and garlic gently in fat for 5 minutes. Blend in flour; add tomatoes, stock and wine. Cook, stirring constantly until mixture boils. Add seasonings. Cover and simmer 1 hour, stirring occasionally.

MEATBALLS:
1 lb. ground beef
1/4 c. dry bread crumbs
1 egg, well beaten
1/4 c. milk
1 sm. onion, chopped
1/4 c. chopped parsley
1/2 tsp. powdered sage
1 tsp. salt
1/4 tsp. pepper
Corn meal

Combine all ingredients except corn meal, mixing well. Shape into balls. Roll balls into corn meal. When sauce has cooked 1 hour, add meatballs. Cover and continue simmering for 45 minutes, stirring gently several times to prevent meatballs from sticking to bottom of pan. Cook 1 pound spaghetti according to directions. Drain. Place spaghetti on platter and pour meatballs and sauce over it. Sprinkle with grated Parmesan cheese. Serves 6-8.