Italian Meatballs in Tomato Sauce

Für 5 Portionen

Zutaten

1 x -----------sauce------------

2 x Cloves garlic, minced

0.33333333 333 Tassen Minced parsley

840 g Crushed tomatös

0.5 Tasse(n) Chicken stock

2 EL Sugar

0.5 TL ; salt

1 x ---------meatballs----------

450 g Ground chuck

0.5 Tasse(n) Freshly grated romano

3 EL Minced parsley

0.5 TL ; salt

0.25 Tasse(n) Olive oil

0.75 Tasse(n) Chopped onion

2 EL Olive oil

1 TL Dried basil, crumbled

180 g Tomatö paste

0.25 Tasse(n) Dry red wine

2 EL Freshly grated romano

0.5 TL Oregano, crumbled

2 Scheib. Bread, soaked

2 groß. Eggs, beaten lightly

1 Zehe Garlic, minced

1 TL Dried oregano

1 x Ground black pepper

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatös, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days.


Stichworte	Beef, Italian, Sauces

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