FABULOUS FAMILY HISTORY IN COOKING RECIPES. THIS IS MY AMERICAN FAMILIES RECIPE FOR MEATBALLS AND GRAVY. I ONLY GOT MY USA ITALIAN FIVE FAMILIES RECIPE COOKBOOK A FEW YEARS AGO AND AM REALLY PLEASED THAT MY UK FAMILY'S RECIPE IS VIRTUALLY IDENTICAL, GOOD COOKING RUNS IN OUR BONES.
INGREDIENTS
FOR THE ITALIAN GRAVY
1600g (4) tinned chopped tomato's
2 large onions fine diced
6 cloves garlic grated
1 stick celery fine diced
1 carrot fine diced
1 lrg knob butter
2 tbsp ooil
500ml red wine
200ml dry white wine
1 ptn chicken stock (3 ice cubes) or 200ml
FOR THE MEATBALLS
400g pork mince
400g beef mince
1 onion finely diced
1 clove garlic grated
1 tsp butter
1 tbsp ooil
1 bunch parsley fine chopped
2 tbsp tomato gravy (sauce for the meal)
Salt and pepper
1 egg yolk
100g fresh breadcrumbs
Make the sauce first as it will improve the longer it rests. Heat the ooil and butter, pan fry gently the onion, garlic, celery and carrot until soft. Add the tomatoes and bring to a simmer, add the wine and boil for five minutes, add the chicken stock and simmer for another 10 minutes, season to taste with salt, white pepper and fresh ground black pepper. Leave to rest on one side.
To make the meatballs, in a large bowl mix the pork and beef mince together, gently pan fry the onion and garlic in the butter and ooil for five minutes until softened, then add to the meat with the parsley, two tablespoons of the tomato gravy sauce, mix well and then add the egg yolk and breadcrumbs. If you want to check the seasoning of the meatballs, make a small pattie and pan fry and taste, then adjust the seasoning accordingly. Make into meatballs, size is personal, my husband likes lots of mini meatballs as where I like a medium size meatball, and some in my family like tennis ball size meatballs on their pasta, it is all in the eating.
Heat some ooil and a knob of butter in a large frying pan and brown off the meatballs all sides, meanwhile bring the tomato gravy sauce up to a simmer and add the meatballs into the sauce and simmer for 20-30 minutes.
Serve with spaghetti that has been tossed in a tbsp or so of the tomato gravy sauce, piled high with lots of Parmesan cheese and fresh ground black pepper.
FOR THE ITALIAN GRAVY
1600g (4) tinned chopped tomato's
2 large onions fine diced
6 cloves garlic grated
1 stick celery fine diced
1 carrot fine diced
1 lrg knob butter
2 tbsp ooil
500ml red wine
200ml dry white wine
1 ptn chicken stock (3 ice cubes) or 200ml
FOR THE MEATBALLS
400g pork mince
400g beef mince
1 onion finely diced
1 clove garlic grated
1 tsp butter
1 tbsp ooil
1 bunch parsley fine chopped
2 tbsp tomato gravy (sauce for the meal)
Salt and pepper
1 egg yolk
100g fresh breadcrumbs
Make the sauce first as it will improve the longer it rests. Heat the ooil and butter, pan fry gently the onion, garlic, celery and carrot until soft. Add the tomatoes and bring to a simmer, add the wine and boil for five minutes, add the chicken stock and simmer for another 10 minutes, season to taste with salt, white pepper and fresh ground black pepper. Leave to rest on one side.
To make the meatballs, in a large bowl mix the pork and beef mince together, gently pan fry the onion and garlic in the butter and ooil for five minutes until softened, then add to the meat with the parsley, two tablespoons of the tomato gravy sauce, mix well and then add the egg yolk and breadcrumbs. If you want to check the seasoning of the meatballs, make a small pattie and pan fry and taste, then adjust the seasoning accordingly. Make into meatballs, size is personal, my husband likes lots of mini meatballs as where I like a medium size meatball, and some in my family like tennis ball size meatballs on their pasta, it is all in the eating.
Heat some ooil and a knob of butter in a large frying pan and brown off the meatballs all sides, meanwhile bring the tomato gravy sauce up to a simmer and add the meatballs into the sauce and simmer for 20-30 minutes.
Serve with spaghetti that has been tossed in a tbsp or so of the tomato gravy sauce, piled high with lots of Parmesan cheese and fresh ground black pepper.
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