Linguine With Marinara Sauce And Meatballs - cooking recipe

Ingredients

Meatballs
1 1/2 lbs lean ground beef
1/2 onion, chopped fine
1/2 green pepper, chopped fine
2 garlic cloves, crushed
salt
pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
Sauce
3 (6 ounce) cans tomato paste
3 (8 ounce) cans tomato sauce
3 cups water
6 garlic cloves, crushed
1/2 cup shredded carrot
salt and pepper
1 cup red wine
1/4 cup fresh basil
1/4 cup fresh oregano
grated or shredded parmesan cheese

Preparation

Mix first nine ingredients by hand using a light touch.
Shape into 1 1/2\" meatballs.
Brown slowly in a small amount of olive oil in a Dutch oven.
Turn carefully to brown all sides.
Meanwhile make sauce.
Mix tomato paste, tomato sauce and water.
When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
Add garlic, carrot, salt, pepper and wine.
Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
Add fresh chopped basil and oregano to taste during the last ten minutes.
Serve over linguini with Parmesan.