The first recipe of Comfort Food Week is…Meatballs in Tomato Sauce.
Irene Saiger brought over this dish, together with Sheila Spiwak, plus spaghetti, garlic bread and salad. As mentioned, Irene is a truly gourmet chef (be sure to check out her blog). Seeing Irene and Sheila that first night, foil wrapped food in tow, was like a big blanket around our shoulders. Just what is it about pasta and meat that’s so comforting? To ponder…
3 lbs. ground turkey (or beef)
2 tsp salt
1 tsp pepper
1 1/2 tsps red chili flakes
1 tspn dried oregano
1/4 cup fresh parsley, coarsely chopped
4 eggs, beaten
1/2 cup bread crumbs
Combine all ingredients in large bowl and mix well. Make golf size
meatballs and sauté in olive oil, browning both sides.
1 large onion, diced
4 tbs olive oil
4 cloves garlic, minced
1 tsp chili flakes
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
2 tbs tomato paste
1 tsp salt
1 sprig basil
1/2 cup water
1/2 cup dry red wine
Saute onion and garlic in olive oil till translucent. Add diced
tomatoes, tomato sauce, tomato paste and sauté for several minutes.
Add seasonings, water and wine and bring sauce to a simmer. Gently
place browned meatballs in sauce, cover pot and allow to cook for
about 1 1/2 hours on a low flame.
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You need to try Elie Nankin’s Mexican Spagetti – she makes the best – her flan is to die for.