Ingredients: |
Ingredients: 2 tbsp evoo
2 onions, finely chopped
1 small can tomato paste (5.5 to 6 ounce size) I use Hunts
8 cloves garlic, minced or pressed through a garlic press
1 tbsp dried oregano
1/2 tsp red pepper flakes
salt
1/2 cup red wine - cooking wine is fine
2 (28-ounce) cans crushed tomatoes
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed - I use Johnsonville
2 large eggs
1 1/4 pound 85% lean ground beef
3 tbsp heavy cream (35%)
2 tbsp finely chopped fresh basil
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Directions: |
Directions:1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes and 1/4 tsp salt and cook until golden, about 8 minutes.
2. Transfer half of onion mixture (about 1/2 cup) to a large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
3. Add 1/2 cup Parmesan, mozzarella, sausage (crumbled into small bits), eggs, 3/4 tsp salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2 inch meatballs - use 1/4 cup measure.
4. Microwave meatballs on large pie plate until fat renders and meatballs are firm, about 5 minutes. Remove meatballs from plate and place in the slow cooker, in a single layer, submerging in the sauce. Discard fat in pie plate. Cover slow cooker and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt if necessary. Serve over pasta. |
This recipe for Slow-Cooker Meatballs and Marinara is from