Ingredients: Meatballs,½ pound ground beef,½ pound ground pork *see notes,½ pound ground veal *see notes,2 large eggs, lightly beaten,¼ cup grated Parmesan cheese,4 cloves garlic, finely chopped and sautéed,¼ cup dry bread crumbs,¼ cup finely chopped parsley,Salt and freshly ground pepper,1 cup olive oil,Homemade Sauce,2 tablespoons olive oil,1 large Spanish onion, finely chopped,4 cloves garlic, finely chopped,2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender,1 bay leaf,1 small bunch parsley,Pinch red pepper flakes,6 basil leaves, chiffonade
Instructions:
- Meatballs
- Combine all ingredients, (except the oil), in a large bowl until well-combined.
- Heat the oil in a large sautee pan over medium heat and add the meatballs.
- Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
- Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
- Homemade Sauce
- In a medium saucepan, heat the olive oil on medium heat.
- Add the onions and garlic until theyre softened- about 15 minutes.
- Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
- Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
- Remove the bay leaf and parsley prior to serving, and mix in the basil.
- Serve, and enjoy!
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