MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta With Meatballs
 Categories: Pasta, Ceideburg 2
      Yield: 4 Servings
 
      2 c  Fresh plum tomatoes;
           - peeled -OR-
      2 c  Canned Italian plum
           - tomatoes
      4 tb Butter
      2 sm Onions; chopped fine
      1 cl Garlic; chopped fine
      4 sl Bacon; cooked & crumbled
           Salt & black pepper
    1/2 c  Marsala
    1/2 ts Dried oregano
    1/2 lb Vermicelli
      1 c  Parmesan or Romano cheese;
           - fresh grated

MMMMM-------------------------MEATBALLS------------------------------
    1/2 lb Ground chuck
      2 sl French bread; squeezed dry
           - after moistened with:
    1/2 c  Milk
      1 tb Parsley; minced
      2    Eggs; lightly beaten
    1/4 c  Parmesan cheese; grated
           Salt & ground pepper
      3 tb Vegetable oil
 
  Here's the recipe I made the other night with the nice pasta sauce.
  The meatballs were mediocre, mainly because I'd never made
  meatballs before that I can remember. The sauce, on the other hand,
  was very tasty. For the pasta I used rigatoni--the first type of
  pasta I made with the new machine.
  
  Put the tomatoes trough a food mill to puree pulp and remove seeds.
  
  In a large skillet or medium saucepan, melt half the butter and
  cook the onions9on until soft.  Add the garlic, tomato puree, and
  crumbled bacon.  Then add salt and pepper to taste and boil this
  sauce hard for 5 minutes.
  
  Add the marsala and oregano, and cook for another 5 minutes. Set
  aside.
  
  Put all the meatball ingredients except the vegetable oil in a
  bowl, and mix with your hands. Shape the mixture into 12 balls, and
  in the skillet brown them on all sides in the vegetable oil. Do not
  overcook, they will cook further in the sauce. Add the meatballs to
  the tomato sauce and keep warm. You can brown the meatballs ahead
  of time and add them to the sauce when you are ready.
  
  Cook the pasta until al dente, drain well and return to the pot in
  which it cooked. Add remaining butter and toss well. Add several
  large spoonfuls of the tomato sauce and toss well again. Transfer
  pasta to a large serving platter or bowl. Pour sauce and meatballs
  overall, serve and pass the cheese.
  
  Wine: A chianti classico
  
  Recipe by Joe Famularo and Louise Imperiale

  Recipe FROM: The Joy of Pasta, 1983
  
  Posted by: Stephen Ceideberg, May 2, 1991
 
MMMMM