|Meatballs in homemade Ragu|
Homemade Ragu, a thick and chopped sauce used in Spaghetti, Ravoli, or any other kind of pasta. For tonight, I've used Farfalle (aka bow tie pasta)
Supplies for Ragu and Sauce:
2 lbs of ground beef, reserve a quarter cup for sauce
1 bell pepper, chopped (sauce only)
1 onion, chopped finely (save 1/4 for sauce)
2-3 cloves of garlic, chopped and divided
1/2 cup of bread crumbs or dry crumbled bread (must be 1 day old hard)
1 1/2 teaspooon pepper
2 Tbsp salt
11/2 crushed red pepper
1/4-1/2 cup of water
1 cup of tomatoes, chopped
1 can of whole peeled tomatoes *smashed by hands*
3 basil leaves or 1 1/2 teaspoon of dried basil
2 TBSP butter
1/2 cup of parmesean cheese shredded (divided) *save for garnish*
1. Start with meatball, mix all dry ingredients first then add onion, cheese, eggs, and then water, Shape onto 1 inch balls. On baking sheet 15-20 mins on 325F. The meatball will not dry out, because they're water, that's the secret to keep moist meatballs.
2. White that's getting done, in a saucepan, add butter, wait to melt, sauteed onions and bell peppers. Then on medium heat, add the reserve ground beef, brown.
3. Add tomatoes, chicken stock, and spices, let shimmer for 5-8 minutes on low. When you're ready to serve, add cheese, stir, and then turn off burner. (otherwise cheese will separate)
4. Check meatballs, you can either drop them into sauce or serve sauce on top. Add garnish.