Marinara Sauce:
1 TBSP EVOO
1 cup Chopped Onion
1-2 clove of Garlic Chopped Finely
½ cup red wine (dry preferably)
1 28oz can of Crushed tomatoes (I used crushed and whole peeled tomatoes in can that I crushed in my hand for more texture) use a good quality Spanish or Italian Tomato. Look for San Marzano or Cento brand.
1 tbsp fresh or dried Parsley
1tbsp fresh chopped Basil
1 tsp of crushed red pepper flake
Salt and Pepper to taste
Heat olive oil and add onion turn down to medium heat. Cook for about 15 min until onion are translucent.
Add garlic and cook for 1-2 min more
Add red wine and cook until liquid is cooked out.
Add tomatoes and red pepper flake, basil and parsley. Cook on low heat (like a simmer) for 30-45 min covered. Stir every couple min. so you don’t burn the sauce.
When sauce is done season with Salt and Pepper to taste. If the sauce is too acidic (from the tomatoes) add like a tablespoon of butter. The fat will cut the acidity.
Meatballs:
½ lbs of ground pork
½ lbs ground beef
½ lbs ground veal or lamb or just do all pork and beef for a total of 1 ½ lbs of meat
½ cup grated parm
1 egg
1 tsp dried or fresh basil
1 tsp dried or fresh parsley
1 tsp garlic powder
½ cup finely chopped onion (really fine and thinly chopped)
1tsp salt
½ tsp crushed red pepper flake
Black Pepper to taste
¼ cup Panko style Plain
Bread Crumbs (this is a Japanese larger bread crumb. All grocery stores have them so don’t fret!)
Cook a little of the mix in a sauté pan to taste for seasoning. Adjust if necessary.
Mix all ingredients by hand. Fill a bowl with a little Oil and dip your fingers in (this is so the meat doesn’t stick). Roll balls to desired shape Place in a baking pan. You can refrigerate for bake right away. Bake at 400 degrees for like 20min.
Garlic Bread:
1 stick of Butter
2-3 Garlic Cloves rough chop
1 sprig fresh rosemary
Melt all ingredients on stove top on low heat.
Slice bread and dip top of bread in mix. Top with Shave Parm and bake until light golden.
Serve with whatever pasta you desire!
Ciao!!!
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