Spaghetti Sauce of Three Meats    No. 436             Yields 12 Servings
 
      1 lb        beef, cut up               3           bay leaves
      1 lb        chicken, cut up            1 tbls      basil
      1 lb        pork, cut up               1 cup       parsley, chopped
      1           onion                                  juice of 1/2 lemon
      4           garlic cloves, crushed 1 1/2 lbs       Italian meatballs
      1 16 oz     tomato paste               1 lb        spaghetti
      1 28 oz     Italian tomatoes, canned
 
 
 1. Brown the meat pieces in hot fat with the sliced onion and garlic.
 2. Add the strained tomatoes and paste. Stir in the seasoning and simmer for
 1 1/2 to 2 hours.
 3.  Add lemon juice to taste.
 4.  Cook the spaghetti.
 5.  Heat the meat balls.
 6.  Slice the meat which you have removed from the sauce and then combine
 sauce, meat and meat balls. Serve.
 7. This recipe freezes well.