Ingredients: |
Ingredients: Onion mixture:
1/4 cup olive oil
1 1/2 pounds onions, chopped finely
8 cloves garlic, minced
1 tbsp. dried oregano
3/4 tsp. red pepper flakes
Marinara:
1 6-oz can tomato paste
1 cup chicken or beef stock
2 28-oz cans crushed tomatoes
1 29-oz can tomato sauce
2 14 1/2-oz cans petite diced tomatoes
1 cup water
1/2 cup Parmesan cheese
2 tbsp. chopped fresh basil
salt
1-2 tsp. Splenda
Meatballs:
4 slices hearty white sandwich bread
3/4 cup milk
1/2 -3/4 pounds sweet Italian sausage
1 cup Parmesan cheese, grated
1/2 cup chopped fresh parsley
2 large eggs
2 cloves garlic, minced
1 1/2 tsp. salt
2 1/2 pounds 80/20% ground beef
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Directions: |
Directions:For the onion mixture; heat oil in a dutch oven over medium-high heat. Add onions and cook until golden brown; add garlic, oregano and pepper flakes and cook for about 30 seconds. Remove half of the mixture and set aside.
To start the marinara; add the tomato paste to the half of the onion mixture in the dutch oven and cook for about 1 minute. Add the stock and cook until slightly thickened, about 2 minutes. Stir in the crushed tomatoes, tomato sauce, diced tomatoes and water; simmer over low heat until sauce thickens, about 45-60 minutes. Stir in the Parmesan and basil. Season with salt and sugar to taste.
For the meatballs; put the oven rake to the upper middle position and heat the oven to 475º. Mash the bread and milk together in a large bowl, with the reserved onion mixture until thoroughly combined. Add the sausage, Parmesan, parsley, eggs, garlic and salt; mash to combine. Add the ground beef and gently kneed with your hands until combined. (If the mixture is too wet, add a few bread crumbs) Form into 2 1/2 inch meatballs. Place on a greased baking sheet and bake until well browned, about 20 minutes. Transfer meatballs to the pot with sauce and simmer for another 15 minutes. Serve over pasta. |
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