MEATBALLS IN TOMATO SAUCE
Serves: 6
1 lb (500 g) ground beef
1 lb (500 g) ground pork
1 oz (28 g) prosciutto, chopped
1/4 cup (60 ml) finely chopped onions
2 tbsp (30 ml) chopped garlic
2 tbsp (30 ml) grated Parmesan or Grana Padano cheese
2 tbsp (30 ml) chopped fresh flat-leaf parsley
1 tsp (5 ml) or more salt, to taste
1 tsp (5 ml) freshly ground pepper
1 tsp (5 ml) dried oregano Tomato sauce (see recipe below)
1. Preheat oven to 450 F (230 C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the beef, pork and prosciutto, using your hands if necessary. Then mix in the onions, garlic, cheese, parsley, salt, pepper and oregano until well combined.
3. Make into balls about 1 inch to 1 1/2 inches (2.5 to 4 cm) in diameter, rolling them gently between your hands.
4. Arrange on baking sheet and bake in preheated oven until golden brown, about 30 minutes, turning them once as they cook.
5. Heat tomato sauce (see recipe) in a large pot or casserole over medium-low heat until it simmers. Add baked meatballs, cover, and bake in preheated oven for 1 1/2 hours.
TOMATO SAUCE
Makes: 8 cups (2 L)
6 tbsp (90 ml) olive oil
1/2 Spanish onion or 2 medium onions, finely minced
3 garlic cloves, minced
2 cans (28 oz/796 ml each) whole tomatoes
Salt and freshly ground pepper
6 fresh basil leaves or 1 tsp (5 ml) dried
1. Heat oil in a large saucepan over medium-low heat. Cook onions, covered, until soft and translucent, about 5 minutes, then stir in garlic.
2. Cover and continue cooking until onions are lightly browned.
3. Add tomatoes and their juice, salt and pepper. Simmer, uncovered, until slightly thickened.
4. Use a food mill or potato masher to smooth the sauce, then simmer with basil briefly over low heat for a few minutes. Sauce may be refrigerated, covered, for up to 2 weeks or frozen for up to 6 months.