Monday, July 29, 2013

Spaghetti and meatballs

Made an oversized amount of meatballs. But you can cook them and easily freeze them after. We tripled this recipe

-1/2 pound pork + 1/2 pound minced veal
-1 tsp salt
-2 eggs
-1 tbsp parsley, finely diced
-1 cup Parmesan cheese, grated
-1 cup fine bread crumbs
-1 tsp basil, finely chopped
-2 cups tomato sauce (we used leftover from another night)

- mix everything in a bowl and put in the oven at 350o
- turn them over after a while

-3 tbsp extra-virgin olive oil
-1/2 large onion, diced
-2 garlic cloves, diced
-1 large can whole, peeled plum tomatoes, crushed by hand (we used costco cans: La San Marzano)
- 1 tbsp basil, chopped
-5 sprigs fresh parsley, chopped
-1 bay leaf
-salt and pepper to taste

-heat the onion and garlic, add the rest and let sit on low to thicken up

sometimes we add the rind of the parmesan cheese

-serve with ceasar salad (lettuce, croutons, parmesan, renées salad dressing) and texas garlic toast (costco)

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