A Day for Comfort Food

Delicious meat laden spaghetti makes this rainy day tolerable! 

Yesterday, I made a huge pot of tomato based pasta sauce or ragu.  I have been trying these recipes for a while and think this is perfect for the rainy, chilly weather we are all cocooning from today in the Northeast US.  Since you won’t want to go out in the cold, I would suggest you look in your fridge and freezer taking a meat inventory; this sauce will benefit from your combinations.  Hopefully, you can turn up some tomato products from your pantry.  I think big meatballs are wonderful, but as suggested below, don’t care to fry them too long.

Meaty Pasta Sauce (Remember that quantities are flexible - the idea is to stay in the house and avoid a grocery store excursion!)

• 2 pounds any if these in total: Italian sausages, beef round or chuck, pork loin or stew, veal stew
• Meatballs (below)
• 1 1/2 cups onions
• 1/2 cup green peppers (optional too)
• optional:  1/2 cup each chopped celery and carrots
• 2 cloves garlic (no garlic?  try the powder - better than without!)
• 6 oz tomato paste
• 35 oz can crushed tomatoes
• 16 oz can tomato sauce
• 1 bay leaf
• 2 cups water or red wine
• olive oil
• 1 Tbsp Italian Seasoning or combination of oregano and basil
• red pepper flakes to taste
• salt and pepper to taste

If using meats, season with salt and pepper.  Cut sausages into 1 inch lengths or remove from casings.  Heat oil in heavy bottomed kettle, and brown meats in batches removing to plate when no longer pink.  Add onions and other vegetables and stir until translucent.  Stir in garlic and remaining ingredients and simmer for 2 hours.   Taste and correct seasonings at end of cooking time.  Add meatballs and allow to simmer for 15 minutes or until heated through.  Serve over cooked pasta such as linquini, spaghetti or perciatelli with freshly grated parmesan available.

Meatballs

• 1 lbs ground beef (ideally grain fed, organic with no hormones or antibiotics)
• 1/2 cup bread crumbs
• 1/4 cup grated Romano or Parmesan cheese
• 1 teaspoon Italian seasoning or combination of oregano and/or basil & parsley 
• 3/4 teaspoon salt
• 1 egg (preferably cage free)
• 1 clove garlic, minced
• black pepper and cayenne pepper to taste

Combine all ingredients and form into meatballs (big ones or small - your choice.  Saute in nonstick skillet then bake at 350 degrees until done, about 15 minutes for smaller ones.  Cool meatballs in secure area where housemates cannot steal them before the meal (Good luck with that!).

Slow simmered sauce fills your house with delicious memories, and hungry people will begin sniffing in your kitchen hours before you want them there!