Meatballs and Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- Sauce:
- 1/3 cup Extra-virgin olive oil
- 2 medium garlic cloves, peeled and minced
- 1 (28-ounce) can peeled crushed tomatoes
- 1 (14-ounce) can tomato purée
- 10 large basil leaves
- 1 pound cooked pasta of your choice
- ½ cup Grated Romano or Parmesan cheese
- Meatballs:
- ½ pound very lean ground beef
- ½ pound ground pork
- 1 sourdough roll (soaked in water and squeezed)
- ¼ cup minced flat-leaf parsley
- ¼ cup minced yellow onions
- 2 medium garlic cloves, peeled and minced
- ¼ grated Romano cheese
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- 1/8 freshly grated nutmeg
- 1 large egg, beaten
- 2 tablespoons olive oil
Procedure
Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.
To prepare sauce: Place a medium saucepan on the stove over medium- heat, add the oil and garlic, cook for about a minute. Add purée and peeled crushed tomatoes and stir; bring to a boil, lower the heat and simmer for 12 to 15 minutes, stirring occasionally. Mix the basil leaves into the warm sauce just before serving.
To make the meatballs: Place all the ingredients into a large bowl and stir until thoroughly combined. Mix all ingredients well. Shape into balls. Place a large skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the meatballs and brown. Once brown, add to the sauce and simmer for 45 minutes to 1 hour or until the balls start to fall apart, stirring about every 15 minutes.
Serve over cooked pasta and sprinkle with grated cheese.
To prepare sauce: Place a medium saucepan on the stove over medium- heat, add the oil and garlic, cook for about a minute. Add purée and peeled crushed tomatoes and stir; bring to a boil, lower the heat and simmer for 12 to 15 minutes, stirring occasionally. Mix the basil leaves into the warm sauce just before serving.
To make the meatballs: Place all the ingredients into a large bowl and stir until thoroughly combined. Mix all ingredients well. Shape into balls. Place a large skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the meatballs and brown. Once brown, add to the sauce and simmer for 45 minutes to 1 hour or until the balls start to fall apart, stirring about every 15 minutes.
Serve over cooked pasta and sprinkle with grated cheese.
Meatballs and Sauce
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- Sauce:
- 1/3 cup Extra-virgin olive oil
- 2 medium garlic cloves, peeled and minced
- 1 (28-ounce) can peeled crushed tomatoes
- 1 (14-ounce) can tomato purée
- 10 large basil leaves
- 1 pound cooked pasta of your choice
- ½ cup Grated Romano or Parmesan cheese
- Meatballs:
- ½ pound very lean ground beef
- ½ pound ground pork
- 1 sourdough roll (soaked in water and squeezed)
- ¼ cup minced flat-leaf parsley
- ¼ cup minced yellow onions
- 2 medium garlic cloves, peeled and minced
- ¼ grated Romano cheese
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
- 1/8 freshly grated nutmeg
- 1 large egg, beaten
- 2 tablespoons olive oil
Procedure
Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.
To prepare sauce: Place a medium saucepan on the stove over medium- heat, add the oil and garlic, cook for about a minute. Add purée and peeled crushed tomatoes and stir; bring to a boil, lower the heat and simmer for 12 to 15 minutes, stirring occasionally. Mix the basil leaves into the warm sauce just before serving.
To make the meatballs: Place all the ingredients into a large bowl and stir until thoroughly combined. Mix all ingredients well. Shape into balls. Place a large skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the meatballs and brown. Once brown, add to the sauce and simmer for 45 minutes to 1 hour or until the balls start to fall apart, stirring about every 15 minutes.
Serve over cooked pasta and sprinkle with grated cheese.
To prepare sauce: Place a medium saucepan on the stove over medium- heat, add the oil and garlic, cook for about a minute. Add purée and peeled crushed tomatoes and stir; bring to a boil, lower the heat and simmer for 12 to 15 minutes, stirring occasionally. Mix the basil leaves into the warm sauce just before serving.
To make the meatballs: Place all the ingredients into a large bowl and stir until thoroughly combined. Mix all ingredients well. Shape into balls. Place a large skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the meatballs and brown. Once brown, add to the sauce and simmer for 45 minutes to 1 hour or until the balls start to fall apart, stirring about every 15 minutes.
Serve over cooked pasta and sprinkle with grated cheese.