For dinner last night, we had my favorite meatballs in red sauce. The meatballs are really good (especially if you use the recommended fresh breadcrumbs). If you like a moister meatball, try adding a tablespoon or two of milk or tomato sauce to the mix.
The real star of this dish, however, is the red sauce. I cook the onions past the translucent stage, heading toward caramelized and only add the garlic at the end of the onion cooking process, just before adding the tomatoes. Doing so, gives a richness to the sauce.
I might adjust the seasoning to taste, and I always add a scant 1/4 tsp of red pepper flakes...just enough to make the sauce complex and more-ish, but not enough to give an unnecessary spiciness to the dish.
I might adjust the seasoning to taste, and I always add a scant 1/4 tsp of red pepper flakes...just enough to make the sauce complex and more-ish, but not enough to give an unnecessary spiciness to the dish.
If you don't like a chunky red sauce, use an immersion blender or a food processor to even out the sauce...just before adding the meatballs.
I've been known to make the sauce in the morning and just let is simmer all day on the stove, and add the meatballs thirty minutes before meal time.
Along with the pasta I prepare just before serving, this recipe feeds my two bottomless pit thirteen year-old boys, my husband, and me...with a generous serving left for my lunch the next day. (Who am I kidding...I had it for breakfast just now.)
