Italian Moms - Spreading their Art to every Table: Classic Homestyle Italian Recipes from Abruzzo with some modern creations by Costantini Elisa

Author:Costantini, Elisa [Costantini, Elisa]
Language: eng
Format: epub
Published: 2015-08-02T21:00:00+00:00

TOMATO SAUCE WITH MEATBALLS

SUGO CON POLPETTE

INGREDIENTS

4 pounds fresh tomatoes or 2 32-ounce cans of crushed tomatoes

¾ cup olive oil

1 small onion, whole

2 garlic cloves, chopped

2 celery stalks, finely chopped

¼ cup fresh parsley, chopped, including the stem

3-4 fresh bay leaves, whole

1-1 ½ pound prepared meatballs, see my recipe in Meats, pg.146

Salt and fresh black pepper to taste

DIRECTIONS

For fresh tomatoes, boil water in a saucepan and add tomatoes. Once the skin begins to wrinkle, remove tomatoes and peel. Allow the tomatoes to cool, and chop into small pieces. In a large saucepot, add the oil, onions and garlic and sauté for 10 minutes, until the onions and garlic have a light golden color. Add the tomatoes, celery, parsley, bay leaves, and some salt and pepper. Bring to a boil, uncovered over medium heat. Add the meatballs and reduce the heat, and add ¼ cup of water. Continue to simmer for 1½ hours until the sauce thickens.

Remove and season the sauce with more salt and pepper, to taste.

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