| Prep Time | 30 minutes |
| Cook Time | 3 hours |
| Servings |
people
|
Ingredients
For the sauce
- 2 T grape seed oil
- 1 tsp crushed red pepper
- 1 cup minced onion
- 4 cloves Garlicminced
- 228 oz cans San Marzano Tomatoes
- 12 ounces tomato paste
- 15 ounces tomato sauce
- 1 cup water
- 3 tsp dried basil
- 1 tsp fennel seeds toasted and ground
- 2 tsp Italian seasoning
- 2 T salt
- 1/2 tsp pepper
- 8 T fresh parsley
- 1 parmesan cheese rind
- 2 lb angel hair pasta
For the meatballs
- 2 pounds ground beef
- 1 pound ground veal
- 1 pound ground pork
- 3 whole eggs
- 2 cloves largeGarlicminced
- 1 large onionfinely minced
- 1 cup grated parmesan cheese
- 2 T salt
- 1 tsp pepper
- 3 T chopped parsley
- 2 Cups fresh bread crumbs
- 1/2 cup milk
Ingredients
For the sauce
For the meatballs
|
|
Instructions
For the sauce
- In a Dutch oven, cook onion, garlic and crushed red pepper over medium heat until onion is translucent. Stir in tomatoes, water, seasoning, cheese rind and 2 T parsley. Simmer covered for 2 hours, stirring occasionally.
For the meatballs
- (makes about 3 dozen 1 ½ inch meatballs) Preheat oven to 350 degrees. Combine all of the ingredients. Form into balls. Place on a parchment lined baking sheet and bake for 20 minutes. Gently put the meatballs in the simmering sauce and simmer for another 30 minutes. Serve over angel hair pasta.
Recipe Notes
© Galley Chef All Rights Reserved