SUCCO SAUCE

MAKES 4 SERVINGS

HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR 50 MINUTES

6 large tomatoes (or 12 Roma tomatoes) 450 g ground beef

225 g ground pork

1/2 cup dried bread crumbs

1/2 cup grated Parmesan cheese

4 tbsp chopped fresh parsley, divided salt and pepper

1/4 cup olive oil

2 cloves garlic, finely chopped

1 tsp fennel seeds

1/2 tsp hot pepper flakes

1/2 cup sodium-reduced beef or chicken broth 1/4 cup tomato paste Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut in cubes; discard skin (or see tip, page 95). Set aside.

In bowl, combine ground beef and pork with bread crumbs, Parmesan and 3 tbsp parsley; season with salt and pepper. With wet hands, shape mixture into balls about 1 1/2 inches in diameter.

In large deep skillet, heat oil over medium-high heat. Add meatballs and cook until golden brown, turning halfway through cooking time, about 3 minutes. Transfer to plate; set aside.

In same skillet, add garlic, fennel seeds and hot pepper flakes; season with salt and pepper. Cook, stirring constantly, about 30 seconds. Add reserved tomatoes, broth and tomato paste. Bring to a boil. Reduce heat and simmer, about 20 minutes. Add reserved meatballs and remaining parsley; cook, covered, about 1 hour. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

PER SERVING about 585 cal, 36 g pro, 37 g total fat (11 g sat. fat), 27 g carb (5 g dietary fibre, 10 g sugar), 105 mg chol, 575 mg sodium, 4.7 mg iron.