SUNDAY GRAVY/SAUCE | Are You Using The Right Tomatoes?

By Sip and Feast · 120 min

Ingredients

Instructions

1. Coat the bottom of a large heavy pot with 1/2 cup olive oil and sauté the onion over medium-low heat until translucent, about 5-7 minutes.
2. Add the tomato paste and cook 5 minutes, spreading it around with a wooden spoon. Add a splash of water if it starts to burn.
3. Add the hand-crushed tomatoes, salt and pepper. Stir, then simmer on low with the lid slightly ajar, stirring often to prevent sticking. Cook at least 2.5 to 3 hours, longer is better. Add sugar after tasting, if needed.
4. Meanwhile, put the beef and pork in a large bowl and season with salt and pepper. Add the breadcrumbs, cheese, parsley and garlic paste, then pour in 2 beaten eggs and mix gently. If too dry, add one more egg.
5. Roll into meatballs about 2 inches (5 cm) in diameter. Shallow fry in neutral oil until brown on all sides, or bake on a wire rack on a sheet pan at 400°F for 15 minutes, then 5 more minutes at 475°F.
6. Place the browned meatballs in the sauce and simmer on low for at least 1 hour so they absorb the flavour.
7. Serve the meatballs with your choice of pasta, grated cheese and Italian bread.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoParmesan cheeseTomato pasteBreadcrumb