Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
2 (28 ounce each) cans San Marzano
Freshly ground black pepper
In a large thick bottom pan, add the oil
and onion on medium-low heat. Cook until the onion is barely golden.Add the garlic and prosciutto and cook 2-3 minutes. Turn the heat to medium and add the tomatoes, salt and
pepper.Allow to cook until some of the
water from crushed tomatoes has reduced, about 5-8 minutes. Cover and simmer on
low heat for 15-20 minutes.At this
point the meats can be added.
Making the meatballs:
In the food processor add the garlic,
onion, breadcrumbs, cheese, salt, pepper, and parsley; pulse a few times until
Place the ground beef in a large bowl.Add the breadcrumb mixture and beaten eggs.
Mix gently until the ingredients are well blended. Squeezing the meat
mixture too much can result in tough meatballs, so be gentle.
Make a small meatball and test the
seasoning and texture by adding a tablespoon of oil in a skillet and cooking it
Once the test is done, make seasoning
adjustments if needed. Use a scooper or tablespoon to create meatballs either 2
inches in diameter or smaller. Whatever the size you choose, be sure to make
them all the same size. When all of the meatballs are made, place them in a
baking sheet lined with parchment paper and bake in preheated 400F oven until
browned. Be sure to turn them once or twice. Or, you can fry them in a large
skillet with a tablespoon or two of olive oil. I prefer the skillet. Once all
of the meatballs are browned, transfer them to the cooking sauce with the oil. If you prefer a leaner sauce, do not add the oil. The difference by leaving the oil from meatballs is not only that it's traditional, but tastier.
In a large skillet, cook the sausage on
medium heat; add a tablespoon or two of olive oil in skillet if the pan is too
dry. Cook until the sausages are browned evenly. When the sausages are browned,
transfer then to the sauce with the oil. Stir gently, cover and cook another
25-30 minutes covered.Wait until the
oil rises to the top of the pan. This is an indication that the sauce is ready.
Taste for seasoning and adjust as needed. you can skim the oil from the sauce, or not based on how lean you prefer the sauce.
Cook 1 pound of pasta according to
package direction.Drain well, add a
little sauce to the drained pasta; mix well so that the pasta will not stick.Add some pasta to each serving bowl, top with more sauce, 2 meatballs, a
sausage, additional grated cheese and freshly chopped basil.
San Marzano Tomatoes
recipe can be served as one course or two. Serve the pasta topped with sauce, meats,
cheese and basil as one course. Or as two split courses by serving the pasta with sauce,
cheese and basil as one course, and serving the meats in a warmed bowl as the
second course. Whatever way you choose to serve it, it will be eagerly eaten and
enjoyed.Growing up, we served it as two courses so we
could stretch out the pleasure of eating it, and also we didn’t have to create another course.Served this with a
salad or cooked vegetables and you have a delicious three course meal. If you
have any leftovers, you can make meatball and sausage sandwiches the next day. Top it with shredded mozzarella and bake it in the oven until the cheese melts. My mouth is watering.. got to go make it again!