Tuesday 3 February
We got 26 meatballs out of the
half batch we prepped last Saturday, and eight of them were eager
to jump into some sauce and onto a pile of spaghetti.
The sauce had also been made ahead
of time, by sautéing a few sliced cloves of garlic and a minced onion in a deep
enamel pot, stirring in some salt and a couple of Tablespoons of tomato paste
to warm and mellow. Then we added two big
cans of crushed tomatoes, hand-crumbled leaves of our own dried basil and
oregano, plus a couple of Israeli bay leaves, to simmer for a couple or three
hours until the flavors were sweet and mellow.
Tonight, there was nothing to do
but put the meatballs into the sauce, heat both through, and boil up some
spaghetti. A block of parmesan to grate over the
top, and we had our perfect dose of Italian-American nostalgia.
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