Meatballs with Tomato Mushroom Sauce
alt.cooking/Mr. Robin Cowdrey (1998)
Yield: 6 to 8 servings

Tomato Mushroom Sauce
1/2 cup dried porcini mushrooms; or
1 cup regular mushrooms; chopped
1/2 cup dry red wine
3 tablespoons vegetable oil
1/4 lb lean ground beef
1 clove garlic; minced
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1 pinch chili powder
2 cans (28 oz) Italian tomatoes
6 each fresh sweet basil leaves; or
1 teaspoon dried basil
1 cup water
1 teaspoon granulated sugar
salt and freshly ground pepper

Meatballs
3/4 cup fine dry bread crumbs
3/4 cup milk
3/4 lb lean ground beef
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon freshly grated Romano cheese
1 clove garlic; minced
1/2 teaspoon each salt and freshly ground pepper
1 as needed vegetable oil

Tomato Mushroom Sauce: In bowl, soak mushrooms in wine for about 10 minutes or until softened. Remove mushrooms, reserving liquid; chop finely. In saucepan, heat oil add mushrooms and soaking liquid, beef, garlic, parsley, salt, pepper, oregano and chili powder. Cook, stirring, over heat until meat is browned and liquid has evaporated.

Meanwhile, in food processor or blender, process tomatoes and basil until smooth, about 30 seconds. Add to saucepan; stir in water and sugar. Bring to boil, reduce heat and simmer, stirring often, for 1 hour.

Meatballs: In bowl, toss bread crumbs in milk, just to moisten. Add beef, parsley, cheese, garlic, salt and pepper; mix well. Shape into 1-inch balls. In large skillet, pour in enough oil to fill
pan to depth of about 1 inch. Over medium-high heat, cook meatballs in oil, turning once, until golden brown. Remove and drain on paper towels.

Add meatballs to hot sauce and simmer for 1 hour longer. Season with salt and pepper to taste.