Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 egg
• 1/2 small onion, chopped
• 1 teaspoon dried parsley
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Parmesan Parsley Biscuits, recipe follows
• Spaghetti Sauce, recipe follows
• Provolone cheese, thinly sliced

Directions

Parmesan Parsley Biscuits:

3 cups all-purpose flour

1 cup grated Parmesan

1/4 cup sugar

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 stick chilled unsalted butter, cut into cubes

1/4 cup chopped fresh parsley or chives

1 cup whole milk, chilled

Preheat oven to 400 degrees F.

In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.

Yield: 12 biscuits

Prep Time: 20 minutes

Cook Time: 15 minutes

Spaghetti Sauce:

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

2 (14-ounce) cans diced tomatoes

20 fresh basil leaves, chopped

In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.

Yield: 6 to 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes