“A tavola non si invecchia.” – Italian proverb.
“At the table with good friends and family you do not become old.” – Translation
I am not sure who made the decision that a rich Italian sauce, brimming with pure food tomato flavor, tender melt in your mouth meatballs , fresh mushrooms and topped with parmesan cheese could only be placed atop spaghetti noodles. Fortunately, I didn’t get the memo. So my delicioso Italian Tomato Sauce with Meatballs is firmly fixed upon farfalle noodles, holding every little bit of the thick rich tomato flavor. Yum, is it time for dinner again? I’m getting hungry.
- 1 lb ground beef
- I/2 cup dried bread crumbs ( I used dried rye bread and italian bread for my crumbs)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp cajun seasoning blend
- 1 tsp garlic salt
- 1 egg- lightly beaten
- 2 tbsp olive oil ( I used infused rosemary oil)
- 1 quart home canned Italian Tomato Sauce (if using store bought, look for Italian seasoned)
- 4 - 6 tbsp Tomato paste (start with 4 tbsp, if not quite thick enough add a couple more)
- 8 oz sliced mushrooms
- 1/4 cup chopped fresh parsley
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 LB - Any type of pasta will work.
- Parmesan Cheese - grated
- Place all dry ingredients in medium sized bowl. Combine.
- Add ground beef and egg. Gently mix together.( go ahead and get your hands dirty).
- Form ground beef mixture into small balls.
- Heat oil in large sauce pan on med high heat.
- Add meatballs, allow to sit for 30 seconds or so before moving meatballs. (Meatballs will be less likely to fall apart if a crust is allowed to form. Crust will soften and be delicious once sauce is added).
- Shake pan lightly to turn meatballs until all sides are lightly browned.(about 5 minutes) If meatballs are sticking add a little more oil.
- Add Mushrooms to the pan with the meatballs and stir lightly .
- Allow mushrooms to cook for 3 minutes.
- Pour in tomato sauce, tomato paste, chopped fresh parsley, salt and pepper.
- Cover, allow sauce to simmer 20 to 30 minutes while pasta is cooking. Stir occasionally.
- Season with additional salt and pepper as needed.
- Prepare pasta according to package directions when sauce begins to simmer.
- Drain pasta, place in serving bowl.
- Spoon Sauce and meatballs atop pasta.
- Sprinkle liberally with parmesan cheese.
- I choose not to add onions to the meatballs because my Homemade Italian Sauce is made with several large onions that are removed prior to the tomatoes being pureed giving a great onion flavor without the bitterness that comes with canning onions. Feel free to add 1/4 cup finely minced onions to the meatball mixture if desired.
[ois skin=”pure grace”]