Meatballs and sauce are the epitome of what it means to grow up in an Italian household. It is such a common comfort recipe and almost every family has their own version. Although everyone’s recipes can be different from one another, one thing remains true—meatballs and sauce aren’t going out of style—its a dish that’s here to stay. Serve with a side salad and pasta—either dried or fresh—and buon appetito.
Ingredients: (Meatballs)
1 lb chopped meat
2 eggs
1 1/2 cups seasoned breadcrumbs
1/4 cup grated cheese
pinch of salt and pepper
2 teaspoons minced garlic
1/2 cup chopped parsley
1) Using a large bowl, combine chopped meat, breadcrumbs, eggs, parsley, salt, pepper, cheese and garlic.
2) Using a wooden spoon, stir mixture to incorporate all of the ingredients.
3) Form meat mixture into circular balls and place in pan to brown
4) Brown on both sides first then add sauce on top.
5) Cook meatballs in the sauce for 30 minutes.
Ingredients: (Sauce)
1 can (28 ounces) crushed tomatoes (preferably Tuttoroso)
1 can tomato paste
2 cloves garlic
olive oil (enough to fill your pot)
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon basil
2 bay leaves
1) Pour olive oil into pot to thinly cover the bottom.
2) Sauté garlic and put in crushed tomatoes and tomato paste. Give a few stirs to blend sauce together.
3) Add salt, basil, oregano and bay leaves and stir to combine.
4) Let sauce simmer for 1 hour 30 minutes.
5) Continuously stir every 20 minutes or so to make sure sauce is well incorporated.
6) Make sure you don’t leave any brown bits at the bottom of the pan. Remember to scrape pot thoroughly before finished cooking.
