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Meatballs and Sauce
Meatballs:
1 onion chopped
1-2 cloves garlic chopped 1/3 cup bread crumbs
1 egg whipped
1 lb. ground beef or 50/50 beef and pork
¼ tsp red pepper flakes (optional)
s&p at least an eighth tsp of salt. maybe a bit more
basil and oregano a little more than a half tsp of each
¼ cup parmesan
1/4-1/3 c milk
mix and roll. Fry in oil to form crust. Add to sauce and cook for twenty minutes. i find they come out more tender if they are added to the sauce unfried.
SAUCE:
1 can tomato paste, small red pepper flakes (opt)
1 28oz stewed tomatoes 3 fresh basil leaves
6 c. water
1-2 onion s&p
3 cloves garlic 1 tsp. dried basil leaves and oregano
1/4 cup parmesan/romano mix
Oil deep, heavy pot. Saute garlic & onion. Add paste and stir until it starts to smell nutty.Be sure not to let garlic burn. Onions and paste may burn, but garlic will not handle this well.
Add all other ingredients except cheese and basil
Cook to boil. reduce heat to simmer. best to simmer uncovered with a screen or leave a lid halfway off. this needs to reduce.
Simmer until thick, 2-4 hours. Add fresh basil ten minutes before serving. one quarter pound of ground beef or even better italian sausage can be fried with the onion. pork neck bones make the best sauce if added instead of any other meat as the sauce will develop a really deep flavor. i usually cook a pound of sausage in the sauce if i don't add some earlier.
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Hello. My name is Inigo Montoya. You killed my father. Prepare to die
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April 14th 2009 3:48 PM
