
Ingredients:
- Meatballs
- ½ pound ground beef
- ½ pound ground pork *see notes
- ½ pound ground veal *see notes
- 2 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 4 cloves garlic, finely chopped and sautéed
- ¼ cup dry bread crumbs
- ¼ cup finely chopped parsley
- Salt and freshly ground pepper
- 1 cup olive oil
- Homemade Sauce
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
- 1 bay leaf
- 1 small bunch parsley
- Pinch red pepper flakes
- 6 basil leaves, chiffonade
Instructions:
- Meatballs
- Combine all ingredients, (except the oil), in a large bowl until well-combined.
- Heat the oil in a large sautee pan over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
- Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
- Homemade Sauce
- In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened- about 15 minutes.
- Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
- Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
- Remove the bay leaf and parsley prior to serving, and mix in the basil. Serve, and enjoy!
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