Monday, July 26, 2010
Last Night's Spaghetti and Meatballs
Here's my recipe for last night's dinner.
Meatballs - your own recipe or your favorite frozen (I love home-made).
4 tablespoons good olive oil
1 vidalia onion, finely chopped (almost minced)
4 cloves garlic, finely chopped
1 32 oz. can tomato puree
1 32 oz. can diced tomatoes
1 4 oz. can tomato paste with Italian seasonings
4 oz. water
4 oz. red wine
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
2 tablespoons brown sugar
In a large, heavy-bottomed pot, saute onion in olive oil over medium-low heat until it is translucent. Place chopped garlic over top of onions and let the heat from the onions start them cooking. After a few minutes, stir the onions and garlic, careful not to let it get too brown. Add tomato puree and diced tomatoes. With a whisk, stir in tomato paste and then water, wine, and seasonings, including sugar. Bring to a boil and reduce to a simmer. Cook for an hour or so, stirring every now and then so nothing sticks to the bottom of the pan. Add cooked meatballs and let them hang out in the sauce for about another hour, simmering away as the sauce thickens a bit.
This, from an Irish girl, herself!