Try serving these meatballs in the
Bread Basket in the appetizer section. Break off sections of the bread as the
bowl empties.
Italian Marinara Pasta Sauce with Meatballs
1/2 C. olive oil
2 onions, chopped
Meatballs (see recipe below)
1 C. tomato paste
1 C. cold water
2 fresh tomatoes, diced
2 (28-oz.) cans whole tomatoes, drained
1 t. black pepper
2 t. salt
1 bay leaf
2 t. basil
1 t. oregano
2 T. sugar
3 - 4 garlic cloves, minced
hot cooked pasta
freshly grated Parmesan cheese
In a large pan, heat olive oil over medium heat and cook onions until golden
brown. Using a slotted spoon, remove onions and reserve. Add meatballs and
brown, then remove meatballs and reserve.
In a medium bowl, mix tomato paste and cold water. Add paste water mixture to
pan and bring to gradual boil, stirring constantly. Reduce heat and add fresh
tomatoes, canned tomatoes (crushing them in your hands), pepper, salt, bay leaf,
basil, oregano, sugar, garlic, onions and meatballs. Cover and simmer slowly for
at least 3 hours. Serve hot over pasta and top with Parmesan cheese.
Meatballs
2 eggs
4 slices day-old bread, cubed
2 T. freshly grated Romano cheese
2 garlic cloves, minced
1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
1/2 lb. ground Italian sausage
salt and pepper to taste
In a large bowl, combine ingredients. Form into 1 1/2 inch to 2 inch balls. Use
in pasta sauce recipe.
