I know this is quite a weird post, and doesn't go with the general theme of my blog... but I'm going to publish it anyway! I like to post things about my personality and things I find interesting so on that note, I am sharing my Sauce and Meatball recipe today.
Step One: Preparation
Cut onion, use as much or as little as you would like. I usually use a little less than half of a large sized, white onion.
Slice garlic, to taste. You can chop the garlic real fine or grate it, which ever you prefer.
Chop Italian Parsley. You never know how much you're going to use so chop more than you think you'll need.
Step Two: Throwing it Together
Sautee the onions with Extra Virgin Olive Oil until transparent in the same pot you are making sauce in.
When the onions are nearly finished, throw the garlic in as well. Don't let the garlic get brown!
After everything has been cut and the onions are sauteeing, it's time to start the tomatoes. On a day I'm feeling ambitious, I will boil down whole, fresh tomatoes until the skin starts to peel. Once it's started to peel, run them under cold water and sluff off the rest of the skin. Make sure to pit the tomatoes before throwing them back into the pot. This is done the best by slicing around the top and pulling out the core.
Now, on a day I am not feeling so ambitious, I will use a big can of whole, stewed tomatoes. Pit these the same way and rinse the seeds off.
After following either option, put the tomatoes in the pot with the onions and let them boil down for about 20-30 minutes on medium heat. Stir to keep from burning.
Step Three: Adding Sauce
After boiling the tomatoes for a while, start adding canned sauce. Today I added four family sized cans of Hunt's tomato sauce. (Be sure it is the sauce that has not been prepared.)
Next, add three small cans of tomato paste to thicken the sauce. Note: you can add as little or as much tomato paste as you want. The consistency is to your own preference.
You may also need to add a couple cups of water if your sauce is too thick. It's ok! You're allowed to add it.
Cook the sauce on a temperature that allows the sauce to slowly boil. Usually this is medium to medium-low heat.
Step Four: Season it!
And now it's time for some fun!
The seasonings I use are Basil, Oregano, Italian Parsley, Salt, Pepper, and ... Brown Sugar.
I always use more Oregano than anything else. Italian Parsley is next and is always a close second in quantity. I use half as much Basil as Oregano, because I don't care too much for an over powering taste of basil. Pepper and Salt to taste. Make sure to taste the sauce before putting in your salt. It may not need any depending on the type of canned sauce you use. And last but not least, the Brown Sugar. Add three or four good pinches and you're done!
Step Five: Momma's Meatballs
I'm convinced that my mother makes the best meatballs... because she does! This is how she does it:
Today I used two pounds of lean ground beef. Put it in a giant mixing bowl. Next, grate two slices of bread (do not toast it first, yes it will grate I promise). Take your time grating the bread, you don't want the crumbs too big. Add two eggs, Italian Parsley, salt and pepper. (I added Oregano and a few onions today as well).
Once everything has been added to the bowl, squeeze the meat with your hands! Make sure the meat is evenly mixed with all the ingredients. Now it's time to roll the meat. Make balls the size of my palm, haha. Like so:
A nice size golf ball, if you will.
Once the sauce is boiling, drop the meatballs in the pot. My mom always drops them in an even circle so they don't stick together. They will sink to the bottom as you add more circles of meatballs. Like so:
After the meatballs have been put in the sauce, cook for 3 hours on medium low. Make sure that the sauce slowly boils for the full three hours.
And as always, listen to some nice Italian music! ;)
Have fun! And I hope you enjoy the recipe! We sure enjoyed it tonight.
