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1
Sauce.
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2
Melt butter and oil in lg.
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3
pan over medium heat.
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4
Add onion and mushrooms and cook until soft.
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5
Add garlic, tomato puree, tomatoes (break up with a spoon) and their liquid, wine, salt, bay leaf, oregano, pepper and parsley: bring to a boil.
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6
Cover, reduce heat and simmer until sauce is reduced to about 5 cups (about 1 1/2 hours).
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7
Remove bay leaf.
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8
Meatballs.
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9
Melt 1/2 tbsp each butter and oil in large frying pan over medium heat.
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10
Add onion and cook until lightly browned: transfter to mixing bowl and cool.
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11
Beat in egg, bread crumbs, salt, pepper, nutmeg and 1/2 cup sauce.
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12
Add ground beef and mix lightly until blended.
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13
Shape into 1 inch meatballs and in same pan onion were cooked in heat remaining butter and oil over medium heat.
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14
Brown meatballs about half at a time.
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15
Remove when brown and add to sauce.
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16
Pasta.
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17
Cook ziti in lg.
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18
pot in salted water to al dente per directions of package.
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19
Drain well and combine with meatball mixture.
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20
Spread in a shallow 4 quart casserole.
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21
Cover evenly with mozzarella and parmesan cheese.
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22
Bake uncovered in 350 oven for 30-35 minutes and cheese is golden brown.
