Meats - Meatballs In Tomato Sauce

Mince   Meat


Braised  Meatballs in Tomato  Sauce.

Gently braised meatballs in tomato sauce are one of the best Italian cooking.  This dish and pasta have been a part of my family meals since 1974.  Thanks to Nonna Bochinno who taught me how to cook Italian food

I remember vividly about Lina, the oldest daughter of Nonna Bochinno was a dear friend to my family. She picked me up every day to have lunches at her place for more than a month.  Nonna always cooked hot meal daily, started with soup or pasta, and then followed with meat and salads. Beautiful, generous and delicious hot meals every single day.


The cellar was full of homemade tomato sauce, wine and grappa, they had a large vegetable patch, and a large garden with a lot of roses.   My daughter and I spent a lot of days there while my husband was at work to teach at Monivae College Hamilton.  I was so impressed with this Italian hospitality and kindness.  They are a genuine people and loving family.  We have been friends since.

Today I cooked meatballs in tomato sauce, this dish was the first dish that I ever tasted at their home for lunch.  That was a very delightful lunch, I loved Italian food straight away because I love cooking,  I could learn Italian cooking very quickly too.   Since then, Italian cuisine has been a part of my cooking for my family meals.

Braised Meatballs In Tomato Sauce

They had a hot lunch every day, a carafe of wine was always on the table for everyone.   I never forget this, that a bowl of Parmesan cheese was readily available at table always.
The evening meal was more elaborate, they had more dishes, wine, cheeses and desserts daily, and always guess to be entertained.  They love people. 

My Sweet Memories

The Lunch with The Ferrarrettos and Nonna - Nonno Bocchino

Always a Salad, Wine and Parmesan Cheese at Table

Spiral pasta with tomato sauce and Parmesan Cheese

(Lunches started with a hot soup or pasta)

Braised Meatballs Served with a Salad,

(meat and a salad were served for daily lunches)

Recipe

Braised Meat Balls in Tomato Sauce

Ingredients:
250 g veal mincemeat
350 g minced beef
1 egg
1 onion, chopped finely
2 cloves garlic, crushed
1/2 teaspoon salt
Oil for pan-frying

For the Sauce

1onion, chopped
2 garlic, crushed
1 large carrot, grated
2 cups stock
500 g fresh tomatoes, chopped
1cup tomato paste
1 cup red wine
1 teaspoon dried oregano
½ teaspoon white pepper
½ cup olive oil
(you can use fresh herbs, basil, parsley)

Method

The meatballs
In a bowl place the two - mincemeats, add in the onion, garlic, salt and the egg
Mix them together to combine and shape into small balls (16)
Pan-fry the meatballs in shallow oil until golden brown, take them out and keep aside

The Sauce

Sauté the onion, garlic in hot oil, until fragrant and transcalent

Add in the fresh chopped tomatoes, cook till simmering until the vegetables are softened
Add in the stock, grated carrots, salt, pepper, herbs-oregano, and the wine.
Bring to simmer again and add in the tomato paste cook for 10 minutes, stir it from time to time.  Then reduce the heat into very low and cook for one hour, covered.
Put the meatballs in the sauce, and cook for 10 minutes over high heat.

Lower the heat then cook the meatballs in the sauce for another hour, covered.  Stir it now and then, just to make sure it does not get burnt.

(This sauce is vibrant red in colour, and the taste of the tomato is so delicate but flavoursome, because of the extended braising technique)

To Serve

Serve with pasta; Place the pasta in a bowl, top it up with the sauce and Parmesan cheese.  Follow by the meatballs on a separate dish and garnished with a salad.

  

Preparation And The Cooking

grated carrot, tomato paste and red wine

first stage: meatball braised in tomato sauce

the second stage: add in the carrots, wine, tomato paste

and oregano

third stage: braising the meatballs in tomato sauce

over lower heat

the last stage, the final result of braising

the sauce looks so red, rich and flavoursome

(Total Cooking is Two and a Half Hours)

This cooking is dedicated to a special lady who thought me how to cook Italian cuisine in 1974. Nonna Bocchino was a great cook, a good teacher and a kind person. 

Hi Lina, I do hope this cooking is close enough with Nonna's kitchen.

It has been great to prepare this post, until next time.

Susy