Alright, dinner tonight was a success! First, I forgot to explain earlier. The Meals for Megan that I'm doing are for my bff Meg who lives in California. Hence, why I'm able to post now and she can read it as she makes dinner on the west coast.
So when making all of this, you have to do it in the right order. It is never acceptable to use jarred sauce. G'ma would flip. [so would Gram in her grave]. It is also never acceptable to use frozen meatballs. You always make your own, homemade, of both. So first, make the sauce so it has time to simmer.
Giant pot with some EVOO on the bottom - some garlic minced on the bottom to brown. [Notice I use no measurements, it's cause I as never taught using measurements. I'll try to make some up for you though...]. Uh, two tablespoons EVOO, about 2 cloves of garlic. Once that's simmering & browning, open two jars of crushed tomatoes and add to the pot. To clean out the jars for recycling, slosh about half a jar of water in each and pour into the pot. Add some salt, pepper, basil (fresh preferred, dried acceptable), and crushed red pepper if you want it spicy. Note: NEVER EVER EVER put oregano in spaghetti sauce. Oregano goes in pizza sauce, not pasta sauce.
Once the sauce is brewin', start making some meatballs! It's best to use meatloaf mix but if your local supermarket doesn't carry it, make your own! I make lots of meatballs cause my hubby likes them for lunch so sorry, but it's gonna be a lot. I eyeball everything but the general rule of thumb is 1 to 1 to 1 to 1 to 1. So, 1 pound of meat, 1 cup of grated parmesan cheese, 1 cup of breadcrumbs, 1 egg, some parsley, some garlic in a bowl. Mix with your hands (spoons just don't have enough love), and form into balls. Preheat oven to 350 degrees, put meatballs on a baking sheet and bake till they're done. Oh right, measurements... uh, about 10 minutes? Then, let them cool for half a second on the pan and put them right into the sauce until you're ready to use them.
Boil water for pasta (any pasta will do) once it's boiling, add some salt and the pasta. Cook till it's al dente - italian for "tooth" - so, till there's just enough bite. It's delish.
Then, put some sauce at the bottom of a bowl, put the drained pasta on there, sauce on top, and add some meatballs. Enjoy with some parmesan cheese on top if you want!
Bon Appetit!!
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Nice... for my sauce, I first put in a large can of tomato paste and one paste can of water. Let that cook for about 20 min (low heat), stirring occasionally. Then I add the 2 cans of crushed tomatoes and 2 crushed tomato cans of water. The paste makes the sauce a little creamier and also gives you a bigger batch so you can freeze some for a quick meal.
ReplyDeleteoh, and for the meatballs, I use 2 eggs per pound of beef. I really don't know what the measurements are for the cheese and breadcrumbs. It's about "this much", and I don't really know until I mix it with my hands.
ReplyDeletehahaha, well meatballs is what you told me to do - but i always use more eggs anyways cause it just never looks right. measuring sucks, why do people do it?
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