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Spaghetti and Meatballs
American cooks usually use a can of tomato paste as a quick sauce thickner, but I believe that using canned tomatoes put through a tomato milling machine, and cooking them uncovered, stirring often, accomplishes the same purpose and produces a tastier, lighter sauce.

In a large bowl place chuck, cheese, salt, pepper, bread crumbs, raisins, parsley, and eggs, blending everything well. Form meatballs the size of golf balls; sautee them in the butter and oil in a large, deep saucepan or pot, turning so they are completely browned. Pour in the tomatoes and simmer, uncovered, stirring often, for 1 hour, or until sauce is smooth and thickened. Cook spaghetti al dente; drain. It is the American custom to pour all the sauce over the pasta and toss so that it is heavily coated. The pasta is served on a large warm platter ringed with meatballs.
Yield; 8 servings
Ingredients
2 lbs. fresh chuck, ground twice
2 tbsp grated Parmesan cheese
1 1/2 tsp. salt
3 eggs
Milled black pepper
1 lb. spaghetti
1 tbsp minced parsley
3 tbsp butter
1 tbsp oil
8 C. (two 28-oz. cans tomatoes put through tomato milling machine)
1/2 C. bread crumbs
1 C. muscat seeded raisins
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