| 1 pound ground chuck |
1 1/3 oz |
$2.99 per pound
|
$0.25 |
| 1 pound ground pork |
1 1/3 oz |
$1.99 per pound
|
$0.17 |
| 1 pound ground veal (use 1 /12 pounds each of beef and pork if veal isnât available) |
1 1/3 oz |
n/a
|
|
| 4 beaten eggs |
1/3 eggs |
$2.53 per 12 items
|
$0.07 |
| 3 large cloves fresh garlic, finely chopped (only use fresh) |
1/4 cloves |
$5.29 per 2 ounces
|
$0.01 |
| 3 t salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 1/2 cups freshly grated Parmesan cheese (not the stuff in the green can) |
2 tablespoons |
$5.49 per 6 ounces
|
$0.40 |
| 1 1/2 cups bread crumbs, unseasoned |
2 tablespoons |
$1.79 per 15 ounces
|
$0.06 |
| 1/2 C fresh basil, thinly sliced |
2 teaspoons |
$2.59 per cup
|
$0.11 |
| 1/2 C olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 c sugar |
2 teaspoons |
$1.44 per pound
|
$0.03 |
| 1/2 c thinly sliced fresh basil |
2 teaspoons |
$2.59 per cup
|
$0.11 |
| 6 cloves finely chopped fresh garlic |
1/2 cloves |
$5.29 per 2 ounces
|
$0.02 |
| 3 t salt (or more, to taste) |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| Total per Serving |
$1.37 |
| Total Recipe |
$16.40 |
Suggestions?