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Posts Tagged ‘red sauce’

One of Brandon’s all-time favorite dinners is pasta with red sauce so I wasn’t surprised when he requested it for our first “return to normal eating and homecooked meals” after the holidays. I wasn’t really in the mood for traditional spaghetti sauce and Brandon suggested arrabbita sauce. Spicy homemade marinara sauce with pancetta sounded perfect.

We usually top stuffed shells with arrabbita but I was not in the mood for the richness of stuffed shells after the holidays so we stuck with plain spaghetti noodles. This ended up being a great choice because it really allowed the awesome flavor of the arrabbita sauce to be the star. The pancetta is a must in the sauce – it adds so much flavor and richness. The red pepper flakes don’t dominate the dish but contribute a nice, slow burn.

I used my go-to marinara sauce as the base for this sauce and added the sauteed pancetta and red pepper flakes at the end. If you have never made homemade marinara sauce, you must! It tastes nothing like what you buy in a jar. I recommend doubling this recipe and keeping a batch in the freezer for a quick dinner option. It reheats wonderfully.

One Year Ago: Three-Ingredient Pot Roast
Two Years Ago: Kefta – Greek Meatballs

Pasta with Arrabbita Sauce
(Recipe source Bakin’ and Eggs)

Ingredients:

3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, crushed and minced
1 stalk celery, broken into 4 pieces
1 carrot, finely diced
32-ounces high-quality crushed tomatoes
2 bay leaves
Pinch of sugar
Shot of red wine (1-2 tablespoons)
1/3 pound (around 6 ounces) pancetta, chopped
2 teaspoons (or more if  you like spice!) red pepper flakes
Salt and pepper, to taste
Fresh basil, julienned

Directions:

Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add onions and saute for about 5 minutes, until they begin to look translucent. Add garlic, celery and carrot and cook for another 5 minutes. Add wine, tomatoes, bay leaves, sugar and red wine. Simmer for 1 hour over low heat, uncovered.

While sauce is simmering, heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and then pancetta. Sautee about 5 minutes, or until it begins to look crispy. Add red pepper flakes and sautee for another 1-2 minutes. Remove from heat and stir into marinara sauce.

Season with salt and pepper and stir in fresh basil right before serving.

Yield: 4 servings

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68 Days of Gourmet: Day 15

I saw this recipe in The Gourmet Cookbook as I was putting together our menu for the week. I knew this would be a huge hit with Brandon and I haven’t made meatballs in forever. This dinner was surprisingly quick and easy to put together given that you make your own tomato sauce. I put the sauce on to simmer, assembled the meatballs and stashed them in the fridge while I was doing some things around the house. I put pasta on to boil and cooked the meatballs once we were ready to eat.

Overall, I would have to say that the meatballs were a definite success but I would use a different sauce recipe next time. I loved the combination of veal, pork and beef in the meatballs and they held together beautifully. No falling apart while cooking – this could have been helped too by the time they spent in the fridge prior to being cooked. I found the sauce to be a little too thin. At first I attributed this to my laziness, the recipe calls for pulsing whole tomatoes a food processor. I just stuck some kitchen shears in my whole tomatoes and cut them up so they were more diced than pureed. Then I read the reviews on the online recipe and saw that others had issues with the thin sauce too. I think this could be helped by adding a little tomato paste and maybe using crushed tomatoes instead of whole. Or just use your favorite marinara recipe (see my favorite recipe here) and skip this one all together. Also, if you’re big on sauce and serving this over pasta you may want to double the sauce.

The meatballs are a definite winner though. I recommend using this meatball recipe next time you make spaghetti and meatballs. I’m so excited to use the leftovers for meatball subs tonight! (They were so good I couldn’t resist snapping a photo to share. Yum!)

Meatballs in Tomato Sauce
(Recipe adapted from Gourmet, January 2002 and The Gourmet Cookbook)

Ingredients:

3 tablespoons olive oil, divided
1 (28- to 32-ounce) can whole tomatoes or crushed tomatoes
2 garlic cloves, minced
1 onion, finely diced, divided
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon Italian seasoning
Shot of red wine (optional)
1 1/2 teaspoons salt, divided
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 teaspoon dried hot red pepper flakes (optional)

Directions:

Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and add garlic and about 1/4 of your diced onion.  Cook for about 5 minutes, until onion softens and becomes transparent. In the meantime, if using whole tomatoes, pulse tomatoes with juices in food processor until chopped. Add tomatoes, oregano, Italian seasoning, splash of wine and 1/2 teaspoon of salt to pot. Simmer uncovered, stirring occasionally, until thickened, about 20 minutes (can simmer longer if necessary).

While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes until bread crumbs have absorbed milk. Add meat, rest of onion, 3 tablespoons parsley, red pepper flakes and remaining teaspoon salt. Blend with your hands until just combined (do not over mix). Form 2-tablespoon amounts into meatballs. You should have about 20.

Heat remaining 2 tablespoons of oil in a 12-inch heavy skillet over medium high heat until hot but not smoking. Carefully add meatballs and sauté in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer to tomato sauce using a slotted spoon.

Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 more minutes. Serve over pasta and sprinkle with remaining  2 tablespoons parsley.

Yield: 4 servings

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