Your Life A to Z Recipe: Friday, June 13th, 2014: Spaghetti and Meatballs

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Basic Tomato Sauce


Serves 8-10

2 16oz cans San Marzano tomatoes
4 cloves garlic sliced thin
2 T extra virgin olive oil
1 t chile flakes
6 basil leaves torn
Salt and pepper to taste

In a mixing bowl crush the tomatoes with your hand breaking up the tomatoes into chunks of your liking or you can pass the tomatoes through a food mill if you like a smother sauce. Heat a sauce pan over medium high heat with the garlic and oil in the pan. Once the garlic gets to a nice golden color, add the chile flakes and 4 basil leaves to the oil. Immediately add the tomatoes to the pan and let simmer, stirring occasionally, for about 25 minutes. Season with salt and pepper, This is your basic tomato sauce which can be used for any application where tomato sauce is needed.

Traditional Meatballs


YIELD: 8-10

½ lb of ground beef
¼ lb of ground pork
¼ lb of ground veal
6 cloves of garlic minced
¼ cup finely chopped Italian parsley
½ cup grated parmigianno Reggiano
1 loaf day old Italian bread ripped apart
1 cup of whole milk
2 eggs
Olive oil for frying
Salt & Pepper to taste

1.    Take the bread and soak in the milk for 3-5 minutes.
2.    Take bread out of milk and squeeze the milk out.
3.    Combine all the ingredients until they just come together.
4.    Do not over work the meat or the meatballs will become rubbery.
5.    Gently roll into medium sized balls once again making sure not to overwork or they will become tough.
6.    In a heavy duty sauté pan coat the bottom with olive oil and bring to medium heat.
7.    Brown the balls on all sides and set aside. You can either finish them in the oven and serve or simmer in a basic tomato sauce.