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Lemony meatballs in tomato sauce recipe

Lemony meatballs in tomato sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

You can never go wrong with this classic dish of meatballs and tomato sauce. Serve over your favourite pasta, rice, polenta or mashed potato.

7 people made this

IngredientsServes: 4

  • 1 slice of bread, crust removed
  • 1/2 glass of milk
  • 600g minced beef
  • 1 handful of chopped fresh parsley
  • zest of 1 lemon
  • salt to taste
  • 2 garlic cloves, finely chopped (optional)
  • 500g tinned chopped tomatoes
  • 1 handful of fresh basil leaves, chopped
  • olive oil as needed

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Put the bread in the milk to soften. Combine it with the mince, parsley, lemon zest and salt. Also add the garlic if using. Mix everything well and make little 2cm meatballs.
  2. In the meantime, prepare the tomato sauce with the peeled tomatoes, basil, salt and oil. When the sauce starts boiling, throw in the meatballs and cook over low heat for about 40 minutes with the lid on.

Tip

You could use half beef mince and half pork mince for these meatballs, if desired.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Great recipe made exactly. I did like the meatballs, made a nice change from the traditional.-10 Sep 2012


Recipe: Moist lemony meatballs with tomato sauce

Place the beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, place in a small bowl, and pour over the milk and olive oil. Set aside it for a few minutes or until bread absorbs most of the liquid. Mix with a fork. Add the bread mixture, lemon rind and juice, Parmesan, chopped basil, to the beef, using your hand bring the mixture together and knead until combined.

Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.

Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 10–12 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.

Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs.

Serving suggestion: Sprinkle pasta and meatballs with Parmesan and basil leaves.


Recipe: Lemony Pork Meatballs with Pine Nuts

My Mum makes the best meatballs. Unfortunately, I’ve tried to make her fantastically tender beef version, served with a rich, smooth tomato sauce and tagliatelle myself before, and they never come out as well as hers. So I just don’t make meatballs to serve over pasta, just to go in things like my Greek Lamb Meatballs with Orzo and Feta or my Sausage Meatball and White Bean Stew. Until now. Make just with pork mince, seasoned with zingy lemon zest and given a bit of bite with toasted pine nuts, they’re delicious in an anchovy-laced tomato sauce over wholemeal spaghetti. They’re a bit more involved than my usual recipes (not in difficulty, they just generate a lot of dirty pots and pans!) so save them for a weekend with a good glass of Italian red and some good parmesan grated over the top, rather than for a weeknight supper.

This recipe is one of the wins, slightly adapted from the Waitrose Weekend newspaper you can pick up free in store each weekend. I religiously tear out their weeknight recipes if something takes my fancy, and while they’re always tasty, this is the first one where I’ve felt that ‘yes I should make this again’ (with my own tweaks, of course!) Though, as I said, I think it is actually more suited to weekends rather than weeknights.


Simple Lemony Meatballs With Fettuccine

A must-have in your arsenal for big hungry groups or cooking dinners for the week all at once. These easy, zesty meatballs are fool-proof and versatile enough to go with whatever mealplan you have in mind.

The sausage mince does the work for you as far as seasoning and holding the meatballs together go, then the beef adds texture to complement your fresh lemon and basil flavours.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Makes : 6-8 servings

Ingredients :
500 g sausage mince
500 g lean beef mince
Zest 1 lemon
1/2 cup Fresh basil, roughly chopped (plus garnish)

Tomato fettuccine:
600 g tinned chopped tomato
1 tbsp minced garlic
2 tsp dried Italian herbs
1-2 cups fresh tomato, diced
1-2 cups green beans, sliced
2 medium carrots, diced
Salt, pepper, sugar to taste
6-8 serves fettuccine


How To Make Moist & Soft Meatballs

Do you know what’s the secret to making super soft, melt-in-your-mouth meatballs? Whether you want to cook them in a sauce, fry them or simply bake them in the oven, there is one little thing you can do, to always end up with the perfectly soft meatballs. And that’s as simple as adding a bit of water + breadcrumbs, or water-soaked bread.

Ground meat tends to dry out easily. Unlike a whole piece of meat, a pork chop, for example, ground meat is a piece of meat that’s broken down into very small pieces. And the smaller the pieces of the meat, the easier it is to become dry. By adding some water to the ground meat mixture, we incorporate some extra moisture into the meat. But how can you make sure it will keep that moisture while cooking?

That’s where the breadcrumbs come into the picture. They tend to absorb and lock the moisture, keeping the mixture nice and soft, no matter how, or how long you cook it. Just make sure you add enough water until the ground meat mixture feels so soft and moist that it is just firm enough to hold some shape. If it feels too firm when you shape it into a ball it probably means you need to incorporate an extra splash of water into the mixture.

Another thing to keep in mind in order to make moist meatballs is to always use fresh ground meat and not frozen. When you unfreeze ground meat it tends to lose most of its juices during the process. But if you absolutely have to use frozen, then unfreeze it slowly in the fridge and not directly using a microwave.

Plus don’t throw away the blood that collects at the bottom while unfreezing. These are the precious juices of the meat that give it its flavor. Just knead them in again.

I THINK YOU’LL LIKE THESE TOO

How To Make A Rich Tomato Sauce For The Meatballs

To make a rich and kind of thick tomato sauce that will actually sit on your meatballs you’ll need to use both a generous amount of tomato paste as well as diced tomatoes. In this recipe (since it’s winter now) I used canned diced tomatoes but you can always use fresh. If you have a big, ripe and juicy tomato just chop it into small squares and use instead of the canned.

And the next necessary thing for making a rich sauce for the meatballs is some hearty spices and a bit of red wine. There’s no rich food without wine (a wise Greek once said). So this sauce is flavored with, red wine, bay leaves, allspice, and cumin.

Since we use plenty of tomato paste there are a few things to keep in mind so the sauce won’t end up tasting sourish. For one, that’s why we simmer the sauce on the stovetop first, to give it time to release its sourness. For two, add half a teaspoon of sugar to help with this. And third and most important is to use quality tomato paste. Believe me, that can either make up or destroy a dish!


BBQ meatballs with tomato sauce recipe

These meatballs get a great smokiness from the grill Credit: Marcus Bawdon

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I love grilling something and then popping it in a cast-iron skillet or pan with some sauce – you get the smoke and sear of the direct heat, and can then add flavours with your choice of sauce. Here, the combination of cherrywood-smoked meatballs smothered with a tomato sauce and some cheese showcases this method at its best.

Prep time: 10 minutes | Cooking time: 40 minutes

Recommended heat: Medium-hot grill, with a couple of chunks of cherrywood on the charcoal to create a nice smoke

SERVES

INGREDIENTS

For the tomato sauce

  • 500ml passata
  • 125ml barbecue sauce of your choice
  • 3 tbsp barbecue dry rub
  • 4 tsp Worcestershire sauce
  • Handful of grated Cheddar cheese
  • Cooked white rice
  • Toasted garlic bread
  • Pickled sliced jalapeños
  • Small handful of chopped fresh coriander

METHOD

  1.  Firstly, make the meatball mix by kneading the dry rub into the minced beef until evenly combined. Shape the beef into golf-ball-sized meatballs, rolling the balls in the palms of your hands until they are nice and smooth.
  2.  Grill the meatballs
  3. on the medium-hot grill until nicely seared on the outside. You want a nice golden-brown colour, which should take eight to 10 minutes.
  4.  Stir all the tomato sauce ingredients, except the cheese, together in a jug.
  5.  Pop the meatballs in a cast-iron skillet or pan, pour over the tomato sauce, and sprinkle the Cheddar cheese over the top.
  6.  Cook over the charcoal with the barbecue lid on until the sauce bubbles, the cheese melts, and the meatballs reach an internal temperature of 74C. This should take around 30 minutes.
  7.  Serve with some cooked white rice and nicely toasted garlic bread, adding a few pickled sliced jalapeños and a sprinkling of fresh coriander on top.

Recipe from Food and Fire: Create Bold Dishes with 65 Recipes to Cook Outdoors by Marcus Bawdon (Dog ’n’ Bone, £14.99).


Greek Meatballs with Tomato Sauce

Sometimes I need a Friday night to look like this. Tender, lamb meatballs filled with feta, pine nuts, mint, and cinnamon, bubbling in a bath of tomato sauce. Meatballs are a family favorite for a reason, and this Greek-style variation adds just a little twist to keep things interesting. The oregano and cinnamon gives them a summery, Mediterranean flavor, and the tomato sauce (not pre-made sauce, I’m talking pure canned tomatoes) adds that rich, savory-sweet taste. There’s the tiniest hint of lemon, to brighten up the flavors and perfume the meatballs. Use some warmed pita bread to scoop a big bite of meatball and a spoonful of sauce. I may or may not have wolfed one down straight off the pan.

I had a feeling this would go great with a big glass of red, and I was right.

Start by mixing all of the meatball ingredients into a large mixing bowl. Work the mixture with your hands until everything is nicely combined.

Roll the mixture into 12 large meatballs and set aside on a plate. Chill the meatballs in the fridge until you’re ready to add them to the sauce.

Find your large cast iron skillet and heat over medium heat. Add in some olive oil to coat the pan. Saute some chopped onion, garlic, and red pepper flakes until fragrant and translucent, 2-3 minutes. If you like a little more kick in your sauce, add another 1/4 teaspoon of red pepper flakes.

Pour in a 28 ounce can of crushed tomatoes. Season to taste with salt and pepper, and give everything as nice stir. Bring the sauce to a boil.

Once boiling, carefully add in the meatballs. Spoon some sauce over the tops of the meatballs and reduce the heat slightly to bring to a stead simmer. Let simmer for 25-30 minutes, flipping the meatballs halfway through and spooning with more sauce.


Lemony meatballs in tomato sauce recipe - Recipes

These piquant meatballs include rice and herbs and are served with a smooth lemony sauce. Serve for a weekend supper.

1-1/2 pounds ground lamb or beef
1/2 cup long-grain rice
1/2 cup minced onion
1 egg
2 tablespoons tomato sauce
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
Salt, freshly ground pepper
2 cups beef bouillon
2 tablespoons unsalted butter
3 egg yolks
1/4 cup fresh lemon juice

In a large bowl combine the lamb or beef, rice, onion, egg, tomato sauce, parsley, and oregano. Season with salt and pepper. Mix well. Shape into 2-inch meatballs. In a large saucepan bring the bouillon to a boil over medium-high heat. Add meatballs and butter. Reduce the heat to medium-low. Cook, covered, until meatballs are tender, about 30 minutes. Test one to see if rice is tender. Meanwhile, in a small bowl beat the egg yolks. Stir in lemon juice. Add 1/2 cup hot liquid mix well. Add to meatballs, stirring constantly while adding. Leave over low heat about 5 minutes, long enough to thicken a little. Serve at once. Do not reheat.

from:
The Cuisines of the Caucasus Mountains
Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia
by Kay Shaw Nelson
Hippocrene Books
Hardcover 230 pages
Price: $ 24.95
ISBN: 0781809282
Recipe reprinted by permission.


Former Saultite honours her Nonna Ortenzia with recipe for meatballs

Emily Richards is a well-known food writer and chef who has been involved with the Canadian Living Test Kitchen and now can be found on her own Blogspot.

As she explains on her site, she has her Bachelor of Science in Home Economics specializing in food and nutrition. She goes on to explain, &ldquoI am a cookbook author and I develop and test recipes for magazines, cookbooks, food companies and grocery stores. I enjoy creating and sharing easy recipes with family and friends.&rdquo

Emily is originally from Sault Ste. Marie, and in her cookbook, Per La Famiglia, Memories and recipes of Southern Italian Home Cooking she pays tribute to her roots.

In fact, her recipe for pizzelle is actually titled &ldquoTie Plates&rdquo, a term rarely used outside northern Ontario, and especially the Soo. The Italian immigrant workers who worked at the Steel Mill would take the thin small plates of steel used to join the rails on top of the ties and fashion pizzelle irons from them. Growing up, I didn&rsquot even know they had another name!

Per La Famiglia is awaiting another printing &ndash though it is available at the Library. The following recipes, &lsquoNonna Ortenzia&rsquos Meatballs&rsquo and the accompanying Pasta Sauce reflect Emily&rsquos debt to and affection for her Nonna, Ortenzia Fata.

Note: Since the sauce takes a couple of hours to cook, it makes sense to do this ahead of time, and, as Emily suggests, you can re-heat it to a simmer, add your meatballs, and let the meatballs cook for about 10 minutes while you cook your pasta.

Nonna Ortenzia&rsquos Meatballs

Ingredients

  • 8 oz. (250 g) ground veal or beef
  • 8 oz. (250 g) ground pork
  • 1/2 cup (125 ml.) fresh bread crumbs*
  • 1 egg
  • 2 Tbsp. (30 ml) finely chopped fresh Italian (flat leaf) parsley
  • 2 Tbsp. (30 ml) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 tsp. (2 ml) salt
  • Pinch of hot pepper flakes

*Emily explains that if you don&rsquot have fresh breadcrumbs, you can soak some stale bread in milk or water and break up into small pieces and add it to the meat mixture.

Pre-heat the oven to 350° F. (180° C) Line a baking sheet with foil

In a large bowl, mix together veal, pork, bread crumbs, egg, parsley, parmesan, garlic, salt and red pepper flakes until well-combined.

Using wet hands, roll the meat mixture into 1-inch (2.5 cm. balls and place on the foil-lined baking sheet.

Bake in the oven for about 12 minutes or until no longer pink inside, but not browned. (We actually placed them on a raised rack over the sheet to bake, and turned them once half-way through the cooking)

Remove from the oven, and then, as mentioned above, add to the simmering sauce and cook for about 10 minutes just before serving.

Homemade Tomato Sauce (Sugo Fatto in Casa)

Ingredients

  • 2 28 0z. (796 ml) cans Plum tomatoes &ndashthe San Marzano brand is excellent.
  • 6 sprigs fresh Italian parsley
  • 2 sprigs fresh basil
  • 1 small onion, halved
  • 2 cloves garlic, halved (we cheated, and cut them in four!)
  • 3 Tbsp. (45 ml) extra virgin olive oil
  • 1 Tbsp. (15 ml) dried oregano
  • 2 tsp. salt
  • 1/4 tsp. hot pepper flakes

In a food mill or blender, purée tomatoes until smooth, and then pour into a large saucepan. Add parsley, basil, onion, garlic, oil, oregano, salt and hot pepper flakes.

Bring to a boil, and then cover, reducing the heat to medium-low. Cook for about two hours, or until reduced slightly and thickened.

As mentioned, the sauce can be prepared ahead of time, and re-heated. If you are going to serve it when you make it, then just add the meatballs to cook at a simmer as you cook your pasta. We like using rotini, to catch all that good sauce, but just use your favourite.

Emily&rsquos latest cookbook, written with Sylvia Kong, is The Best of Bridge &ndash 5 Ingredient Cooking, available in stores and at Indigo or Amazon. There are 125 recipes to choose from in the &lsquoBest of Bridge&rsquo style.

A good, lively Italian red is just the ticket with this pasta and meatball dish. Fantini makes a wicked good Farnese Montepuciano d&rsquoAbruzzo that I have recommended before for just $8.95. (In the U.S., the S.R.P. is $11, and the Wine Spectator calls it a &lsquoBest Buy&rsquo.) Fantini also has the Farnese Numero Uno Primitivo, $12.95, from Puglia. It has some tannins which will play well against the flavours of the sauce, yet the fruit is deep and plummy in this wine which technically comes from a grape identical to Zinfandel.

Passi Reali Appasimento Montepulciano d&rsquoAbruzzo, $14.90, is a very good organic alternative. Made from partially dried grapes (Appasimento), this is a mid-weight wine with decent cherry/ plum/ raisin notes with the suggestion of licorice and vanilla at the end.

Gabbiano Cavaliere d&rsquoOro Chianti Classico, usually $18.95, is $3 off at $15.95 through Sunday, Nov. 29. Here, the flavours of juicy cherry are modified by meaty and leathery accents, with a lemony citrus element coming into play on the finish.

At the Wine Rack

If you are looking for an excellent Ontario red at a reasonable price, be sure to try the Jackson-Triggs Grand Reserve reds available in the Metro store. Both the 2017 Merlot and the 2017 Red Meritage can be had for $25.95 each.

The Merlot is sleek, but firm with bright, delicious fruit leading to accents of chocolate before lip-smacking tannins clinch the finish. The Red Meritage is all harmony from the moment you pour a glass and take that first sip. It is luxuriously smooth and integrated with a sweet core of fruit and uniform flavours throughout. At the end, polished tannins make their presence known, exactly as they should.

Nov. 28 Vintages Release

This is the second last release of the year heading into the holidays. It features some very attractive wines at every price range from as low as $12 to as high as $205.

Thierry Delaunay Touraine Sauvignon Blanc 2019, $16.95, from the Loire is a good bet. WineAlign&rsquos David Lawrason says it &ldquopacks in some complexity and richness without numbing sauvignon character. Expect very lifted spearmint, lime, dill and caper scents. It&rsquos medium-bodied, fresh and lively, yet broad and almost creamy with excellent flavour depth&rdquo - 90

Sperling Market White 2018, $17.95, is a B.C. blend featuring 45 per cent Bacchus, a grape created by crossing some German varietals including Riesling. There is also 45 per cent Pinot Blanc and 10 per cent Riesling. Expect a dry, nicely balanced wine with &ldquoaromas and flavours of apple, melon and spice&rdquo suggests the johnschreiner.blogspot.com - 90

Harken Barrel Fermented Chardonnay 2018, $21.95, is a well-made Californian throwback to the time when Chardonnays were intentionally well-oaked and buttery. Though one reviewer suggested that with its &ldquoold school richness&rdquo it was like &ldquochewing on an oak stave and a roasted vanilla bean,&rdquo another review, Loren Sonkin, confessed that at a 2019 tasting it was the crowd favourite, drinking easy with some complexity, carrying grapefruit notes and a touch of sweetness.

Le Clos Jordanne Le Grand Clos Chardonnay 2018, $44.95, represents the second edition of this recently resurrected flagship wine in the Arterra portfolio. It is made by Thomas Bachelder, a specialist in the Burgundy varietals Chardonnay and Pinot Noir. Thomas was the original winemaker for le Clos Jordanne, and is back at the helm again. Nuanced, clean, and textured, this white is ethereally light and creamy, very much in the classic French style. Lemon citrus is sleekly integrated, and the finish is expansive and quietly satisfying. None is destined for Sault Ste. Marie, but you could order in on-line on Saturday the 28th.

Portugal continues to offer sound and enjoyable red wines at fire-sale prices. From the Lisbos region and new to the Vintages portfolio is the Ruelas Reserva Red 2019, $11.95. The vintageswinepicks.blogspot.com explains it is &ldquomedium+ with more ripe dark cherry, sweet spice and some raisiny flavours to go along with fresh, balanced acidity and supple, slightly chalky tannins.&rdquo

Fuiza Eminente Reserva Tinto 2017, $15.95, come from the Tejo. It is &ldquoserious and structured&rdquo with &ldquorich, black plum fruits and layers of acidity&rdquo with juicy sensations emerging in the aftertaste, according to Roger Voss of the Wine Enthusiast - 90.

The Bean Coffee Pinotage 2019, $15.95, is a South African specialty wine in which carefully charred barrels have imparted a coffee-like character. This example is a &ldquoDouble Gold&rdquo winner, which would suggest it was &ldquoBest In Class&rdquo. Expect some chocolate, oak and dark fruit. Vintages tells us it is &ldquocreamy and richly textured with good acidity.&rdquo

Puglia&rsquos Amastuola Primitivio 2016, $16.95, would be a great option for Nonna Ortenzia&rsquos Meatballs and the Homemade Sauce. With a gold medal from the 2019 Sommelier Wine Awards, it had appreciative remarks from many sommelier judges who found it dry, but fresh with good fruit. Group leader Carlos Ferreira felt that it had interesting notes of &ldquoolives, pine and eucalyptus, as well as some rosemary, all leading to a long fresh finish with black fruits and good acidity.&rdquo

Xavier Vignon is one of the most reliable producers of good and affordable red wines in the region, and the organic Côtes Du Rhône 2018, $17.95, solidifies that assessment. James Suckling writes, &ldquoA bright nose with violets and blueberries, leading to a palate with very fresh and juicy dark-cherry and cassis flavours and fine, succulent and even-paced tannins. - 91.

Sunrock Red Meritage 2018, $34.95, from the Okanagan Valley is predominantly Merlot, with Cabernet Sauvignon and Cabernet franc playing supportive roles. Deep ruby to purple in colour, the wine is quite integrated with a sweet core of strawberry blackberry fruit. A bit of leather and tobacco surface towards the end, and, as expected, fine tannins kick in on the finish. It is only available in Flagship Stores (hence Ottawa and Toronto), but you can check on Saturday to see if you can order it online.

Le Clos Jordanne Le Grand Clos Pinot Noir 2018, $44.95, is the counterpart to the Chardonnay reviewed above. Like the white, every effort is made to allow the grape to express its character &ndash nothing over-the-top, but all in fine balance. Cherry-like fruit and sandalwood spice flow gently along the palate, continuing to express themselves well after you have swallowed and the feathery tannins come across like a soft blanket over your tongue. Classic, sophisticated, and pure.


Recipe

Step 1: To make the meatballs, in a large bowl, combine the bison, Parmesan, parsley, salt and pepper. Mix in the egg, garlic, breadcrumbs and milk. Take care not to overwork the mixture or the meatballs will be dense and tough. Gently shape into balls about 1-1/2″ in diameter.

Step 2: Heat the oil in a wok over medium-high heat. Sauté the onion until golden, about 5 minutes. Add the meatballs and fry in batches until lightly browned on all sides.

Step 3: To make the red spaghetti sauce, when all the meatballs are browned, return them to the wok. Add the tomatoes, tomato paste, wine, garlic, oregano, basil and red pepper flakes, and season lightly with salt and pepper. Partially cover the wok and lower the heat to medium. Simmer the sauce and meatballs for 25-30 minutes.

Step 4: Meanwhile, bring a pot of salted water to a boil. Cook the spaghetti according to the package directions and drain.

Step 5: Serve the spaghetti topped with generous ladlefuls of sauce and meatballs and garnish with Parmesan.

Reprinted with permission from Lorna Yee’s The Everyday Wok Cookbook (2012 Sasquatch Books).

Ingredients

Meatballs
1 lb. ground bison
3/4 cup Parmesan or Romano cheese, finely grated, plus more for garnish
1/4 cup flat-leaf parsley, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 egg
2 cloves garlic, finely chopped
3/4 cup bread crumbs
1/3 cup milk
1/2 cup extra-virgin olive oil
1 large sweet onion, finely diced

Red Sauce
One 28-oz. can whole San Marzano tomatoes or other top-quality plum tomatoes
One 6-oz. can tomato paste
1/4 cup dry white wine
4 cloves garlic, finely minced
2 tsp chopped fresh oregano, or 1 tsp dried
3/4 cup chopped fresh basil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Directions

Step 1: To make the meatballs, in a large bowl, combine the bison, Parmesan, parsley, salt and pepper. Mix in the egg, garlic, breadcrumbs and milk. Take care not to overwork the mixture or the meatballs will be dense and tough. Gently shape into balls about 1-1/2" in diameter.

Step 2: Heat the oil in a wok over medium-high heat. Sauté the onion until golden, about 5 minutes. Add the meatballs and fry in batches until lightly browned on all sides.

Step 3: To make the red spaghetti sauce, when all the meatballs are browned, return them to the wok. Add the tomatoes, tomato paste, wine, garlic, oregano, basil and red pepper flakes, and season lightly with salt and pepper. Partially cover the wok and lower the heat to medium. Simmer the sauce and meatballs for 25-30 minutes.

Step 4: Meanwhile, bring a pot of salted water to a boil. Cook the spaghetti according to the package directions and drain.

Step 5: Serve the spaghetti topped with generous ladlefuls of sauce and meatballs and garnish with Parmesan.

Reprinted with permission from Lorna Yee's The Everyday Wok Cookbook (2012 Sasquatch Books).



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