Tomato Sauce Ingredients:
2 tbsp
olive oil
½ onion
finely diced
2 cloves
garlic finely minced
2 tsp
tomato paste
1 L
tomato sauce
½ tsp dried
oregano
½ tsp
salt and pepper
Method:
1. Heat
a Le Creuset medium braiser or medium pot over medium- high heat. Add olive oil
and allow to get hot.
2. To
the pot add onion and sauté for 1 minute, then add in garlic and continue to
sauté until onion becomes translucent.
3. Add
in tomato paste and stir to combine with onion, allow to cook for 30 seconds.
4. To
the pot add in 1 L of tomato sauce, ½ tsp oregano, ½ tsp salt and ½ tsp pepper.
5. Bring
to a boil and immediately turn down to a simmer, cover leaving the lid slightly
open to allow excess water to evaporate, ensuring a thick, rich sauce.
6. Cook
for 30 minutes while preparing the meat balls.
Meat Ball Ingredients:
Yield- 18 meat balls
½ lb
lean ground veal
½ lb
ground beef
½ cup
grated parmesan cheese
½ cup
Italian breadcrumbs
1 egg
½ zucchini
finely diced
½ carrot
finely diced
½ onion
finely diced
½ tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
½ tsp
paprika
½ tsp
dried or fresh thyme
¼ cup
Italian parsley finely chopped
Method:
1. Heat
oven to 375 °F.
2. In a
food processor finely chop the onion, carrot (peeled) and zucchini or finely
dice them using a Chef’s knife. Set aside.
3. In a
medium bowl add all ingredients and combine until just incorporated.
4. Form
meat balls into 1 ½ - 2 tbsp balls and place on a baking tray lined with
parchment paper or silicon baking sheet.
Bake for 10 – 12 minutes until lightly golden brown.
5. Add
meat balls to tomato sauce and continue to simmer for an additional 25- 30
minutes, stirring occasionally.
6. Bring
pot of salted water to a boil and cook your favourite long style pasta
according to package. I recommend spelt spaghetti or spelt linguine. Serve
tomato sauce and meat balls over pasta and garnish with grated parmesan cheese.
Products/Ingredients - available
at Consiglio’s
Le
Creuset braiser -
Mini
Food Processor –
Chef’s
Knife-
Scale-
