Serve over your favorite pasta, or simply as an appetizer with fresh grated Parmesan Cheese and fresh basil. Finish cooking in sauce for 1-2 hours, depending on the simmer of your stove. Remove from pan and put right into sauce. Rotate the meatballs evenly and cook approximately 2 minutes per side. ![]() Brown (sear) meatballs on all sides, being careful not to burn. When oil is hot add meatballs and leftover garlic. Heat non-stick pan over medium-high heat to get nice and hot before adding olive oil. Take an extra minute or two to really form meatball firmly. Make a firm large ball, almost meatloaf like.Īfter meat is mixed shape meatballs into 1 1/2 – 2 inch in diameter. Mix well with hands so that all the ingredients are incorporated. Add ground beef, egg, all but 1 clove of garlic, spices, bread crumbs, cheese. Take out of bowl and wring out excess moisture and place back in the bowl. Soaking the bread in the milk and wine, making sure bread is totally soaked. In a large mixing bowl add bread, milk and wine. ground beef (I use the 85% lean, it works great not too much grease)ġ 1/2 pieces of dark soft wheat bread with crustģ teaspoons fresh Italian parsley, chopped finelyģ – 4 tablespoons olive oil How to make the meatballs: Once sauce is ready add the meatballs in the recipe that follows! Big Joe’s Big Meatballsġ lb. About 20 minutes before sauce is ready, add cheese and remove bay leaves. I partially cover the pot to let some of the sauce reduce, simmer for 2-3 hours at very low heat, stirring every 20 minutes or so. Once boiling reduce heat to simmer, stirring the sauce every 5-10 minutes at first so that the sauce doesn’t stick to the bottom. Once the tater tots are nice and brown and cooked through and the cheese melted (as much as vegan cheese will melt) remove from the oven. Stir mixture slowly and bring mixture to a slow boil. When you have about 5-7 minutes left, pull the dish out of the oven and top with vegan cheese and return to the oven for the last 5-7 minutes. ![]() Add bay leaves, wine, sugar, crushed pepper flakes. Add crushed tomatoes stirring constantly. Add diced tomatoes stirring constantly, Add tomato paste, mix well and incorporate. You don’t want to brown the onions, mushrooms or garlic so add a little salt and cook so onions are a little transparent.Īdd oregano, basil, black pepper and saute briefly, mixing in all the spices. Once oil is warm add onions, mushroom, garlic and salt (salt prevents browning). ![]() In a large pot over medium high heat add olive oil. Note: I find it almost mandatory to use a wooden spoon and better for your pots! How to make the sauce: Ingredients:ģ 28oz cans crushed tomatoes (I like Tuturroso brand)ġ 1/2 small can of tomato paste (Italian seasoned is good)ģ/4 cup of red wine (I use Chianti or a Merlot or a Pinot Noir)Ĥ cloves of garlic, crushed or finely dicedġ small yellow onion (I like Vidalia when in season), dicedĤ tablespoons of Romano or Parmesan cheese (I like a blend of these two cheeses)ġ teaspoon of crushed red pepper flakes (I like a little more) Like good wine, good sauce or gravy as some of my Brooklyn and Northern Jersey friends call it, needs time and patience.
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