Ingredients
- 12 balls
- 9 on until sof the garlic
- 2 onions
- 2 eggs
- 1 clove garlic
- 1/2 butter
- 1/2 marsala
- 1/2 vermicelli
- 2 c tomatoes (peeled fresh plum)
- 1/2 lb chuck (ground)
- 1/2 cup milk
- 1 c parmesan (fresh grated)
- 4 tb butter
- 3 tb vegetable oil
- 1/4 c parmesan cheese (grated)
- 1 tb parsley (minced)
- 1/2 ts oregano (dried)
- 4 slices bacon (sliced)
- 2 slices french bread (sliced)
- some this sauce for five minutes
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 From "The Joy of Pasta", Joe Famularo and Louise Imperiale. Baron's Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1.
