The Sunday News
INGREDIENTS
n 2 tablespoon extra virgin olive oil
n ½ chopped sweet yellow onion
n 3 cloves chopped garlic
n 1 cup very finely chopped carrots
n 1 cup chopped brown mushrooms
n 2 28-oz cans Italian plum tomatoes (get San Maranon brand if possible)
n ¼ cup chopped fresh Italian parsley
n ¼ cup chopped fresh basil
n 3 tablespoon tomato paste concentrate in tube
n ¼ cup grated parmesan cheese blend
n Salt to taste (about 1 teaspoon)
n ¼ cup red wine
Meatballs
n 1 lb ground beef (at least 16 percent fat)
n ½ lb fresh bulk Italian style pork sausage
n 2 tablespoons finely chopped basil
n 2 tablespoons finely chopped fresh Italian parsley
n ½ cup finely chopped brown mushrooms
n 2 eggs
n ¾ cup unseasoned bread crumbs
n ¼ cup grated parmesan-Romano cheese blend
n 2 teaspoons sea salt
n 2 teaspoons fresh ground black pepper
n1 tablespoon olive oil
n Red wine
Spaghetti
n 1 ½ lbs’ dry 100 percent semolina spaghetti, thin spaghetti, or boating
Method
1 Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add carrots and mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil and parsley, stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meat balls, stirring occasionally.
2 Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, herbed salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into tight balls.
3 Heat frying pan on high heat. Add olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. As meatballs are getting ready, add a little bit of red wine to de-glaze pan.
4 Add ¼ cup red wine to the sauce. Then stir in ¼ cup cheese. Add salt to taste. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.
5 While the sauce is simmering, bring a large pot with 4 quarts of water in it to a boil. Once the water is boiling, add 1 tablespoon of salt. When the water returns to a boil add the pasta to the pot. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8-10 minutes, or whatever your pasta package directions say is appropriate for al dente (cooked but still a little firm). — www.foodlovers.com
