Let me just say, I feel really sorry for all the little Italian women, from long ago, who had to make their own spaghetti sauce from scratch!. It's ALOT of work! I will say though, it was satisfying at the end of it all that I was able to use so many fresh vegetables and herbs to make a dish and serve my family! But it sure makes me appreciate spaghetti sauce in a jar!!!
Here is the recipe for........
HOMEMADE SPAGHETTI SAUCE WITH MEATBALLS.....
10 - Large Garden Tomatoes
2 - Tablespoons Butter
2 - Tablespoons Olive Oil
1 - Onion, chopped
1 - Bell Pepper, chopped
10 - Garlic Cloves, minced
1/4 Cup fresh Basil, chopped
1 - Tablespoon fresh Thyme
1 - Teaspoon Oregano
1 - Bay Leaf
1 - Tablespoons Brown Sugar
1 - Can Tomato Paste
1/4 - 1/2 Cup of Dry Red Wine
Salt and Fresh Ground Black Pepper to taste
Now here is the PLAY BY PLAY....
These are the tomatoes that I used. I think next time I will double or even triple the recipe because this only made about 4 cups of sauce.
Make a slice in the tomato skin and drop into boiling water for approximately 1 minutes or until the split in the peeling begins to separate. Place in a bowl of ice water to stop the cooking process.
The skins peel off very easy!
Now the seeds have to come out! This takes a little more time! Use your finger to scrape the seeds out!
Place the seeded tomatoes in a food processor and puree until liquified!
In a large, Dutch Oven, melt the butter and add the olive oil. Chop onions and bell peppers, mince the garlic, and add to the pot.
Just a little note....I love this garlic press.
It ranks in the top 5 things I use the most in my kitchen!!
Add your pureed tomatoes to your veggies, add 1 can of tomato paste and mix well!
Fresh BASIL...smells amazing.....
as does this Greek Oregano and Lemon Thyme!
Give all the herbs a little chop-chop and throw it in the mix!
Add the wine and brown sugar and let it simmer for approximately 4 hours.
If you feel like it needs more liquid you can add more wine or tomato juice.
Add salt and fresh ground pepper to your liking!
now for the mea-ta-ballas
(spoken like an Italian chef)
2 - lb. ground sirloin
1- lb. Johnsonville Ground Sweet Mild Italian Sausage
1 - sleeve Saltines crushed and soaked in 3/4 cup of water
2 eggs
1/2 large yellow onion, chopped
4 large garlic cloves, minced
1/2 large bell pepper or poblano pepper, chopped
3/4 cup grated Parmesan cheese
3/4 cup water
Just a little note....I love this garlic press.
It ranks in the top 5 things I use the most in my kitchen!!
Fresh BASIL...smells amazing.....
as does this Greek Oregano and Lemon Thyme!
Give all the herbs a little chop-chop and throw it in the mix!
Add the wine and brown sugar and let it simmer for approximately 4 hours.
If you feel like it needs more liquid you can add more wine or tomato juice.
Add salt and fresh ground pepper to your liking!
now for the mea-ta-ballas
(spoken like an Italian chef)
2 - lb. ground sirloin
1- lb. Johnsonville Ground Sweet Mild Italian Sausage
1 - sleeve Saltines crushed and soaked in 3/4 cup of water
2 eggs
1/2 large yellow onion, chopped
4 large garlic cloves, minced
1/2 large bell pepper or poblano pepper, chopped
3/4 cup grated Parmesan cheese
3/4 cup water
Add the veggies to the meat |
Add the rest of the ingredients and mix well with your hands |
2 comments:
yumm!!
Looks amazing! I am going to try the meatballs tonight with some spaghetti squash.
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