I grew up in the most basic, tiny (I mean seriously tiny) kitchen with two amazing cooks that shaped my life by turning out mouth-watering, delectable foods. I’ve taken those recipes and put my fingerprint on them and today, my family enjoys my grandmother & aunt’s food with a touch of me. Now, I don’t stick with one specific hardcore recipe. I morph recipes to suit my mood. This recipe represents me today.
Sauce and meatballs to an Italian, are staples, much like a chicken soup is when you’re sick. I strive to be healthy, working out and eating right but I will NEVER give up pasta. I can’t even fathom how to do that. With that, here is my recipe.
3/4 cup of bread crumbs or panko (seasoned or plain)
2 teaspoons of salt
4 cloves of garlic, chopped
1/4 of a yellow onion, finely diced
Hot pepper flakes
1/2 lb of each – ground sirloin, ground pork and ground veal
In a large mixing bowl, add the bread crumbs, egg, salt, pepper, garlic, onion and hot pepper flakes. Once mixed, add the meat and blend well without over-mixing.
In a large skillet with about 1/2 cup of olive oil, heat over medium flame. Once hot, use a melon baller and scoop out the meatballs and place into the skillet cautiously (the oil may spray up). Cook until a nice crust is on each side (about 2-3 minutes). Then remove and place on a paper towel lined plate tto soak up the excess oil. Work in batches and avoid over-crowding. Once all of the meatballs are browned, gently place them in the sauce to finish cooking. Be cautious when stirring not to break them up.
1/2 yellow onion, finely diced
4-6 garlic cloves, chopped
2 carrots, peeled and finely chopped
2 green bell peppers, chopped into small pieces
2 cans of San Marzano crushed tomatoes (28 ounces each)
1 can of tomato paste
1/2 cup of water
1 cup of a better quality red wine
Salt and pepper
Red pepper flakes (to taste)
3 tablespoons of dried parsley or 1/4 cup of fresh
2 tablespoons of Italian Seasonings
Optional: grated parmesan (for garnishing)
Fresh basil (for garnishing)
In a large Dutch oven (I used Le Creuset) over medium heat, pour about a tablespoon of olive oil into the bottom of your pan. Add your onion, garlic, carrots and green peppers. Cook this down for about 6-8 minutes. Then add the remaining ingredients. Bring to a simmer and then turn down to the lowest setting. Cover and simmer for at least 3+ hours. I normally let this simmer for about 6 hours.
Cook your favorite pasta according to package instructions. Top with your sauce and enjoy! Grate parmesan atop if you prefer or add fresh basil.
— Knead to Cook