Spaghetti and Meatballs with a Chunky Red Tomato and Onion Sauce

Spaghetti and Meatballs with a Chunky Red Tomato and Onion Sauce

3 tbs olive oil

1/2 cup butter

1 tbs minced garlic

2 pealed and diced carrots

1 large onion (any variety) diced

2 stalks of celery, thinly sliced

½ green pepper diced

3 cans Italian diced tomatoes

½ cup dry red wine

Salt and pepper to taste

1)In large skillet, melt butter add olive oil 2) Add garlic and onion – sauté over medium heat until translucent 3) add all other vegetables, salt and pepper - sauté 4) turn heat up to medium high add red wine. 5) Simmer for 3 minutes reduce heat to medium low 6) add tomatoes and all remaining herbs 7) simmer until half the liquid has cooked out. Reduce heat to low and keep warm

 

Meatballs - Ingredients

1 pound ground chuck (or ground turkey)

6 ounces dried bread crumbs

2 large eggs

6 ounces whole milk

6 ounces grated Parmesan

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

Dried thyme, salt and pepper to taste

Directions

Preheat oven to 375 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a small baseball and place on baking sheet. Place into preheated oven for approximately 45 to 50 minutes  or until done.  

 

Pasta

While meat balls are baking and sauce is staying warm, cook pasta of your choice according to package directions.

Combine sauce and pasta, serve with meatballs.

This pairs well with a red dry, wine like Cabernet Sauvignon and a simple salad.

Saturday Afternoon Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

For the chicken:

• 1 lb bonless skinless chicken thigs
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt

For the gumbo base:

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 medium yellow onion, chopped
• 3 medium garlic cloves, minced
• 1 medium green bell pepper, chopped
• 3 stalks celery, chopped
• 1 bay leaf
• 1 (28-ounce) can diced tomatoes
• 1 (16-ounce) bag frozen sliced okra
• 1 pound andouille sausage, cut on the bias into 1/2-inch-thick slices
• Sliced scallions, for garnish
• Chopped parsley leaves, for garnish

INSTRUCTIONS

For the chicken:

1. Place the chicken pieces in a large pot; cover with the broth, water, Cajun seasoning, and salt. Bring to a boil over high heat then reduce the heat to medium low; simmer until the chicken is tender and just cooked, about 30 minutes.
2. Transfer the cooked chicken pieces to a plate to cool. Strain the broth and skim off any excess fat. Reserve 4 cups for the gumbo. When the chicken is cool enough to handle, remove the skin and bones and discard; set the chicken pieces aside.

For the gumbo base:

1. Heat the oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes. Slowly sprinkle the flour into the pot, stirring constantly with a wire whisk to prevent any lumps from forming. Cook, stirring constantly (and taking care to scrape out the corners of the pot), until the roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.
2. Add the onion and garlic and stir to coat the vegetables in the roux. Season well with salt and freshly ground black pepper. Stir in the bell pepper, celery, and bay leaf; cook until the vegetables soften slightly, about 4 minutes.
3. Slowly stir in the reserved chicken broth, mixing well to incorporate; season with salt and freshly ground black pepper. Bring to a boil, then stir in the tomatoes, okra, reserved chicken meat, and andouille. Bring the mixture to a boil, then reduce the heat to medium low, cover the pan, and simmer for 30 minutes, stirring occasionally.
4. Taste the gumbo to check the seasoning. If necessary, add more salt and freshly ground black pepper. Serve over cooked white rice, topped with scallions and parsley.