1/2 Cup onions, diced
2 Large cloves garlic, sliced thin
1/8 Cup EVOO, plus more to finish the sauce
4 TBS tomato paste
2 28 OZ cans of San Marzano tomatoes, seeded
1 LB ground turkey
1/2 Cup panko breadcrumbs
1 TBS chopped onions
1/4 TSP salt
1/8 TSP black pepper
1 TBS pesto
Fresh homemade pasta
It only seemed fitting to make fresh tomato sauce and homemade meatballs to go with my pasta. It's a lot of work for such a simple meal, but the end result is totally worth it (especially if you make your own pasta). I wanted to keep the sauce very traditional, but I lightened up the meatballs by using ground turkey and baking in the oven.
Heat oil in a pot over medium-low heat. Add the onions and a pinch of salt. Let cook until translucent, but not browned. Add the garlic and cook for a minute more. Stir in the tomato paste and let cook until it darkens slightly. Add the tomatoes and a pinch more of salt. Let simmer, uncovered for 45 minutes. To finish the sauce, add a drizzle of EVOO and torn fresh basil leaves.
While the sauce is cooking, make the meatballs. Preheat oven to 400 degrees. combine the turkey, egg, breadcrumbs, onion, salt, pepper and pesto in a large bowl. Roll about a tablespoon on the mixture into balls and place on an oiled baking sheet. Bake for about 20 minutes, or until no longer pink in the middle.
Once the sauce was finished, I set some aside for another day. Then I refrigerated half the cooked meatballs. I added the other half of the meatballs to the remaining sauce, to let them heat up. Cook you pasta, then toss in the pot with the sauce and meatballs. Serve with Parmesan cheese for the perfect Sunday dinner.
Chicken Salad With Chunky Guacamole 2 Chicken breasts EVOO 1 Small bunch of thyme 1 Cup watercress 1 Cup mixed spouts and shoots 3 TBS...
Pesto Frittata 6 eggs Olive oil Cherry tomatoes Spinach Garlic Prepared pesto Salt and pepper This heat wave is still going strong, thus t...
Shiitake Marmalade From Modernist Cuisine at Home 5 1/8 Cups shiitake mushroom caps 4 TBS unsalted butter 1/3 Cup shallots, minced 100 ...
- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.