Sunday Sauce Day: It's Been a Long Cold Winter

It's been a long cold winter. Yes, I've been cooking, cooking quite a bit. Just not posting. It's been the "what do you want for dinner" kind of cooking. Somewhat uninspired, but still very good. I've been feeding the husband and the son and not caring too much about what I've been eating. As long as it has protein, fiber and the right kind of carbs it's just food.

Lately it's been a bit different. Kicking out some damn good meals, usually after Bob and I go food shopping to the Eastern Market or Cantoro's after hitting some balls at the dome in Canton. Food is much more fun when your husband takes a vested interest. Some of the best meals I cook are when he's by my side in the kitchen.

Sundays are great days to make a long simmered sauce for pasta. We usually venture out in the morning so the afternoon is mine to create and fuss and hang in my kitchen. A perfect day for me. This past Sunday I wanted meatballs, the kind my Nonna used to make for Sunday dinner. At the restaurant and at home meatballs are made and baked in the oven until cooked through. Then we add them to the sauce and reheat them for dinner. Sunday dinner meatballs were mixed and formed and then poached in the sauce they would be served with, creating a very tender and moist meatball. They almost melt in your mouth. Served over homemade pappardelle with a grating of Romano cheese makes them the perfect meal. Create and enjoy!

Sunday Sauce Day: Meatballs

For the Sauce:
2 Tbsp Olive Oil
1 medium onion, finely minced
4 garlic cloves, finely minced
2 28 oz cans whole San Marzano Tomatoes
1 28 oz can diced San Marzano Tomatoes
1 tsp. salt
2 tsp sugar
1/2 tsp. crushed red pepper
1/2 tsp. ground black pepper
1/4 cup basil leaves chopped
1/4 cup grated Romano cheese

For the Meatballs:
3/4 lb ground sirloin
3/4 lb ground pork
1/2 lb sweet Italian sausage, bulk or removed from casings
1/4 c. finely minced onion
2 cloves garlic, finely minced
2 eggs
1/2 c. grated Parmigano or Romano Cheese (or both!)
1 c. Panko bread crumbs
1 T Italian seasoning
1 tsp. salt

To Start the Sauce:
In a large dutch oven saute the onions and garlic in the olive oil until translucent. Puree the two cans of whole tomatoes until no longer chunky and add to the onions and garlic. Add the diced tomatoes, salt, and peppers. Bring to a simmer while preparing the meatballs.

To Start the Meatballs:
In a large bowl combine all the ingredients for the meatballs. Mix with your hands until well combined.  Form into golf ball sized meatballs and gently place into the simmering sauce. Allow to simmer for about an hour, occasionally gently stirring the sauce and turning the meatballs. Add the basil and Romano cheese, simmer for another 15 minutes. Serve over your favorite pasta and enjoy!


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