Equipment:
Large Bowl, Knife, Cutting Board, Cast Iron or Cookie Sheet, Large Pot or Dutch Oven, Wooden Spoon
Ingredients:
Meatballs:
Ground Beef – 1 Pound
Bread – 1 Slice
Parmesan Cheese – 1/8 Cup Shredded
Garlic – 1 Clove Diced
Basil – 1 Tablespoon Sliced
Oregano – 1 Tablespoon
Soy Sauce – 1/2 Tablespoon
Salt – 1/4 Teaspoon
Pepper – A few Twists
Egg – 1
Olive Oil – Enough to rub on your hands when you make the meatballs
Spaghetti Sauce:
Olive Oil – 2 Tablespoons
Garlic – 2 Cloves Diced
Shallots – 2 Minced
Italian Seasoning – 1 Tablespoon
Crushed Tomatoes – 28 Oz Can
Tomato Paste – About 2 Oz (half a tube)
Crushed Red Pepper Flakes – 1 Teaspoon
Salt – 1/2 Teaspoon
Parmesan Rind – 1 Piece
Directions:
- Preheat the oven to 375°F.
- Soak the slice of bread in water and squeeze most of the water out. Add it to the bowl.
- Add ground beef, parmesan, garlic, basil, oregano, soy sauce, salt, pepper and an egg to the bowl and mix with your hands.
- Dip your hands in olive oil and shape meat into golfballs sized meatballs (should make about 13).
- Place meatballs on a cookie sheet or cast iron pot and bake for 15 minutes.
- Start the sauce by heating up a large pot or dutch oven with 2 tablespoons of olive oil.
- Brown the diced garlic and shallots in the olive oil, about 5 minutes.
- Turn the heat to low and add in the can of crushed tomatoes, be careful of the bubbling and splatter!
- Add half a tube of tomato paste (about 2 oz), crushed red pepper flakes, salt, a piece of parmesan rind, stir and cook for 20 to 30 minutes.
- Add in the meatballs and simmer for another 20 to 25 minutes until the meatballs are firm.
- While the meatballs are cooking start your pasta!
- Add the pasta to the sauce and serve. Garnish with more parm and some fresh basil if you have some!