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Cooking with Courtney: Fun with Tomato Sauce
May 13, 2020 @ 5:00 pmFree
1⁄2 cup olive oil
1 large onion, diced
2 galrlic cloves, minced
2 celery stalks, diced
2 carrots, diced
64 oz. crushed tomatoes
1 Tbs. Courtney’s Everything Seasoning Bay leaves
Fresh basil, julienne
In a large pot over medium-high heat sauté onions until translucent, add garlic and sauté for 2 minutes. Add the celery and carrots and cook for a few minutes, until they just begin to soften. Add the tomatoes, and CES. Bring to a bubble, turn heat to low and simmer for 1 hour, or 8 hours on low in a slow cooker. Finish with julienne basil.
Allow to cool before refrigerating or freezing, or serve it right away.
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (3 to 4 slices, no crust)
1/4 cup panko bread crumbs
¾ cup milk
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Preheat oven to 375°
Mix together all ingredients in a large bowl. Using an ice cream scoop, scoop out your desired size meat ball.
Cover a large cookie sheet with tin foil, arrange meatballs so they are not touching. Bake in the oven for 10 to 15 minutes, or until the meatballs are golden brown all the way around.
I always double the recipe, and freeze what I do not use.
This recipe will make approximately 30 mini meat balls and 15 large.
Eggs in Purgatory
Makes 4 servings
2 cups of Homemade marinara
2 tbsp Olive oil
½ Onion, chopped
5 cloves Garlic, chopped
½ cup Water
1 tsp Crushed red pepper
1 tsp Saffron or Turmeric
Salt and pepper
4 to 6 Fresh eggs
Fresh basil & Feta to garnish
– Add oil to large, deep skillet over medium-high heat
– Sautee onion and garlic for 1 minute
– Add marinara, water, and spices bring to simmer
– Carefully add eggs into marinara
– Cover and cook for 5 to 10 minutes
– Top with basil and feta
– Enjoy with your favorite bread!