Spaghetti and Meatballs
Ingredients:
2lbs. Ground beef
1 Egg
1cup Fresh bread crumbs
½ cup Milk
2 tablespoons Olive oil
1medium White onion (chopped)
3-4 cloves Garlic (chopped)
1 cup Dry red wine
2-28oz Cento tomato purée
1-6oz Cento tomato paste
1 oz Fresh Basil (chopped)
Kosher salt, Italian seasoning, and Louisiana Love to taste
Method:
Add the milk to the bread crumbs, stir, and allow to sit for 5 minutes.
In a large bowl add the ground beef, egg, bread crumb mixture, dry seasonings, combine well, and form into meatballs.
Place a heavy pot over a medium-high heat and add oil.
Once hot add meatballs and brown well on all sides then remove.
Add onions to pot and cook until translucent.
Add garlic and cook for 1-2 minutes being careful not to let it burn.
Deglaze with wine and scrape the bottom of pot.
Add tomato sauce and paste.
Season with dry seasonings.
Once boiling, reduce heat to simmer, and add meatballs.
Cook for 1 hour or more stirring occasionally.
Note: The longer the sauce cooks the better the flavor, however remove the meatballs after one hour of cooking.
Taste and adjust seasoning, and add basil
Serve of pasta of choice.
Tomato Basil Soup
Ingredients:
2 tablespoons Olive oil
2-3 cloves Garlic (chopped)
1-28 oz Cento Tomato Purée
1 tablespoons Cento Tomato Paste
½ cup Dry red wine
½ cup Grated hard cheese (Pecorino Romano)
1 pint Heavy whipping cream
¼ cup Fresh basil (chopped)
Kosher salt, Italian seasoning, and Louisiana Love to taste
Method:
Place a heavy pot over medium-high heat and add olive oil.
Add garlic and toast until brown (1 minute).
Add red wine and cook for 2-3 minutes.
Reduce heat to medium-low, add tomato sauce, paste, stir well, and cook for 7-10 minutes.
Add cheese and cook until melted.
Stir in cream and cook until simmering.
Add dry seasonings to taste.
Add basil and allow to cook for 1-2 minutes before serving.
Stay hungry.