Marinara Sauce
Adapted from The New York Times
Serves ~4
Ingredients
1 28-ounce can peeled plum tomatoes
1 cup water
¼ cup extra-virgin olive oil
garlic cloves, minced
pinch crushed red pepper flakes
1 tsp kosher salt
¼ tsp dried oregano
Instructions
In a large skillet over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes and water.
Add red pepper flakes, oregano, and salt. Stir.
Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally.
Simmer very gently for 45 minutes until sauce thickens and oil on surface is a deep orange.
Italian Meatballs
Inspired by Simply Recipes
Serves ~6 (makes 24 1½-inch meatballs)
Ingredients
1 pound ground beef
1/3 cup milk
1½ ounces panko bread crumbs
1/8 cup ricotta cheese
1/8 cup grated parmesan cheese
1 egg
1 tsp kosher salt
1 tsp black pepper
½ dried oregano
1½ garlic cloves, minced
2 tbsp olive oil
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Heat the milk in a small pot until steamy.
Turn off the heat and soak the panko crumbs until it partially dissolves. Mash until it becomes a paste. Turn it out onto a plate to let it cool.
In a large bowl, combine the beef, ricotta cheese, grated parmesan, eggs, salt, oregano, black pepper, garlic cloves, and the panko-milk mixture.
Mix it well with hands until it barely combines. Don't overwork the mixture or it will become tough.
Wet your hands and form the meatballs.
Set each one on a baking sheet and roast in oven for ~20 minutes.
Once all the meatballs are firm and fully cooked, remove from the oven and drain the excess grease from the pan.
Arrange meatballs in sauce, turning each one over in the sauce to coat. Cover the pot and simmer gently. Serve with sauce and pasta, crusty bread, or atop salad greens.
