john a
Executive Chef
My wife wanted meatballs and a salad last night so I whipped up an easy Marinara sauce. Meatballs came from the family owned neighborhood butcher.
Ingredients:
One 28 oz Can Tomato Puree
One 14.5 Can Tomato Paste
One 6 oz Can Diced Tomatoes
Three Cloves Garlic
Medium Onion
Olive Oil
One Half Cup Dry Wine
Italian Seasonings
Sugar
Salt & Pepper
Sorry, I do not measure seasonings. I add what seems right to me and adjust to taste while cooking. I like to smash the diced tomatoes with a fork before adding.
Sauté the onions and garlic in the olive oil then add the rest of the ingredients and simmer for 30 minutes. Its best if you refrigerate overnight before using, I did not as my wife informed me of her desire yesterday afternoon. At that point I added the meatballs and let simmer for another 30 minutes then turned the heat way down and let sit until dinner, an hour later.
A couple of crusty rolls, salad, the meatballs, and we were happy campers.
Ingredients:
One 28 oz Can Tomato Puree
One 14.5 Can Tomato Paste
One 6 oz Can Diced Tomatoes
Three Cloves Garlic
Medium Onion
Olive Oil
One Half Cup Dry Wine
Italian Seasonings
Sugar
Salt & Pepper
Sorry, I do not measure seasonings. I add what seems right to me and adjust to taste while cooking. I like to smash the diced tomatoes with a fork before adding.
Sauté the onions and garlic in the olive oil then add the rest of the ingredients and simmer for 30 minutes. Its best if you refrigerate overnight before using, I did not as my wife informed me of her desire yesterday afternoon. At that point I added the meatballs and let simmer for another 30 minutes then turned the heat way down and let sit until dinner, an hour later.
A couple of crusty rolls, salad, the meatballs, and we were happy campers.
