Italian meatballs in tomato gravy

By á-39535

beef

Ingredients

• meatballs:
• 1 lb ground beef
• 1 egg
• 1/4 cup milk
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1 tablespoon fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1/4 cup grated parmesan cheese
• Gravy:
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, chopped
• Pinch red pepper flakes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 onion, diced
• 1 carrot, finely chopped or pureed
• 1/2 cup red wine
• 2 (28-ounce) cans whole peeled plum tomatoes
• Pinch sugar
• Salt and freshly ground black pepper

Details

Adapted from food.com

Preparation

Step 1

Heat olive oil in a large saucepan over low heat. Saute' the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.)

Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper.

Prepare the meatballs by mixing all ingredients in a large bowl by hand.
Roll meatballs to about the size of a golf ball.

Drop raw meatballs into the sauce mixture and simmer for about 3 hours.

If canning the sauce only for future use, simmer it uncovered for about 30 minutes then can as you would any other tomato product.