A few days ago I got a sudden craving for Italian food. I'm a bit carbohydrate junkie. Give me anything with Pasta and I'll eat it. But bottled Spaghetti Sauce scares me. Have you ever read the label? There are so many ingredients that should not be there.
After learning how to make Marinara Sauce from scratch, my family eats Italian quite regularly. This is a simple recipe, with ingredients that are always in my pantry. Whatever amount I don't need immediately, I freeze it to use later.
This was my first time mixing two different meats to make a meatball. It was a little weird, but tasted so good.
Ingredients for the Sauce:
2 cloves of Garlic
One 28 ounce can of Whole Tomatoes (about 4 cups)
1 1/2 tsp Dried Parsley
1/2 tsp Dried Basil
1 tsp Dried Oregano
2 tsp Sugar
Salt and Pepper
Separate the tomatoes from the liquid, but don't throw the liquid away. In a food processor, puree the tomatoes (without the liquid) and garlic together until there are no whole tomato pieces. Or leave some pieces if you like a chunky sauce. The garlic won't be pureed, that's fine. Transfer the mixture to a sauce pan, add the rest of the ingredients (including the tomato liquid) and simmer on medium low heat for about 20 minutes. or until the sauce has thickened to your liking. Stir a few times during the cooking process.
While this cooks, start preparing the meat.
Ingredients for the Meatballs:
1/2 pound Ground Pork
1/2 pound Ground Beef
1/4 tsp Red Pepper Flakes (optional)
1/4 cup Bread Crumbs (I used cracker crumbs)
1 ounce Fontina Cheese (or any hard cheese, like Parmesan)
Salt and Pepper
1.5 tbsp Olive Oil
In a big bowl scramble the egg, then add the grated cheese.Now add the rest of the ingredients until well combined. Use your hands to combine the ingredients. It's fun!
Pour the oil into the cooking pan you'll use to cook the meatballs (I used my cast iron). Make sure to cover the bottom entirely. Form the meat mixture into small meatballs and put them directly in the cool pan. Cook for 3 minutes at high heat, the flip them and cook for another 3 minutes (or until dark golden brown.
The sauce should be done by now, so pour it over the meatballs and cover. Cook for another 10 minutes.
While the meatballs finish cooking, boil your favorite pasta in lots of salted water.
Serve the meatballs on top of the pasta. Sprinkle a little cheese and fresh basil on top if you want, and enjoy.