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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 12 |
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Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, minced |
3 (28-ounce) cans peeled pear tomatoes |
2 tablespoons chopped parsley |
2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon black pepper |
meatballs, recipe follows |
1 (10-ounce) package frozen sweet peas, thawed |
1 pound ditalini pasta, cooked al dente |
grated romano, for garnish |
italian bread, for serving |
Directions:
1. Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
2. Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
3. Meatballs:
4. 4 pounds ground beef
5. 2 eggs
6. 2 large garlic cloves, minced
7. 1 tablespoon chopped parsley
8. 1 teaspoon salt
9. 1/2 cup Romano, grated
10. Freshly ground black pepper
11. Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.
12. Yield: 60 meatballs
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