Italian meatballs in tomato sauce - Italian recipes

                                                Italian meatballs in tomato sauce

Ingredients :

    SAUCE
    2 Cloves garlic, minced
    1/3 c Minced parsley
    28 oz crushed tomatoes
    1/2 c chicken stock
    2 T Sugar
    1/2 t Salt

    Meatballs
    1 lb Ground chuck
    1/2 c Freshly grated romano
    3 T Minced parsley
    1/2 t Salt
    1/4 c olive oil
    3/4 c Chopped onion
    2 T olive oil
    1 t Dried basil, crumbled
    6 oz Tomatoe paste
    1/4 c Dry red wine
    2 T Freshly grated romano
    1/2 t Oregano, crumbled
    2 Slices bread, soaked
    2 Large eggs, beaten lightly
    1 Clove garlic, minced
    1 t Dried oregano
    Ground black pepper

METHOD :

Sauce : In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes.

Meatballs: in a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs.

 In a large skillet brown the meatballs in the oil over high heat, turning them often.

Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.

The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days.