Ingredients: |
Ingredients: Meatballs:
1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/3 c. grated Parmesan
2 tsp. plus 1 tbsp. of olive oil
4 cloves garlic, finely chopped and sauteed
1/4 c. dry bread crumbs
1/4 c. finely chopped Italian parsley leaves
1 c. pure olive oil
Salt and freshly ground pepper
Sauce:
2 tbsp. olive oil
1 large onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28 oz.) cans plum tomatoes and their juices, pureed in a blender
1 (16 oz.) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 c. chopped fresh basil
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Directions: |
Directions:For Meatballs:
Heat 2 tsp. of olive oil in a small pan. Add garlic and saute until soft, 1-2 minutes. In a large bowl, combine remaining meatball ingredients. Add sauteed garlic. Mix until just combined, over mixing will create a tougher meatball. Shape into 1" balls. Add 1 tbsp. of olive oil to pan and brown meatballs. They will finish cooking in the sauce.
For Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 c. water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season with salt and pepper to taste. Reduce heat and cook until slightly thickened, about 30 minutes. Add meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender. Remove the bay leaf. |
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