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Category: |
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Ingredients: |
Ingredients: 2 (28 oz.) cans Pastene Kitchen Ready tomatoes
1 can of water
olive oil
1 large garlic clove, chopped
1 medium onion, chopped (optional)
2 tbsp. sugar
black pepper
several fresh or frozen basil leaves
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Directions: |
Directions:1. Spray pan with cooking spray. Coat bottom of pan with olive oil.
2. Add garlic and sauté on low for 1-2 minutes. Do not burn.
3. If using onion, add chopped onion and sauté with garlic until translucent.
4. Add tomatoes and water and stir well. Use about ½ of each can of water.
5. Bring tomatoes to a bubble. Lower heat and simmer.
6. When heated, add black pepper and sugar. Taste for flavor.
7. Add basil and simmer until sauce is cooked - about 45 minutes. |
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Meatballs |
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Ingredients: |
Ingredients: 1 lb. ground beef or ground turkey
1 egg, beaten
1 medium clove garlic, finely chopped (1 tbsp.)
1 tbsp. fresh parsley, finely chopped
½ - 1 tsp. salt
½ - 1 tsp. pepper
½ cup Pecorino Romano cheese, grated
2 Italian buns (2-days-old), crust removed
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Directions: |
Directions: 1. Prepare recipe for Pasta Sauce. Start cooking sauce.
2. Soak bread (crust removed) in cold water. Remove and squeeze well. Set aside.
3. Place meat in a large bowl, mash down with a fork. Add the garlic and parsley.
4. Add salt and pepper and blend ingredients together. Add beaten egg. Mix in with a fork.
5. Add the cheese and blend well. (The Spurtle works well to blend ingredients.)
6. Add the bread by breaking into pieces and blending well into mixture.
7. Mix until bread pieces are completely incorporated into meat mixture.
8. Place mixture in a bowl and refrigerate for about 30 minutes.
9. Form into meatballs about 1½ inch in diameter or size you prefer.
10. Place meatballs on lightly sprayed baking sheet. Place in fridge for 20 minutes.
11. Bake in 350º oven for 8 minutes, turn meatballs over and bake 8 minutes more.
12. Drop meatballs carefully into plain sauce and cook on med/simmer about 40 minutes
13. If prefer to drop meatballs in sauce without baking, let meatballs begin to solidify
about 10 minutes before stirring. Stir occasionally. Cook on med/simmer until done.
14. Serve over pasta of your choice. |
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Meatloaf |
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Ingredients: |
Ingredients:
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Directions: |
Directions:This meatball mixture may be used to make a meatloaf. After removing the mixture from the refrigerator (step 8), divide in half. Place ½ on bottom of sprayed glass dish, place 2 hard boiled eggs end to end on top and place other half of mixture on top. Mold the upper half carefully and seal together to avoid the meatloaf from splitting open. Bake at 350º for 35 minutes then cover with foil and bake 10 more minutes. Meatloaf should register 160º on a meat thermometer when done. |
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Personal
Notes: |
Personal
Notes: The Pasta Sauce is the same as the Easy Plain Pasta Sauce except it is a larger quantity. We learned the meatball recipe from Grandpa's cousin, Ann Marie, when she came to visit. Before that time we used a recipe that called for breadcrumbs instead of the Italian buns. We never looked back.
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