I used to hate tomatoes. Especially when I was a kid. I looked upon them as some red horrors on my plate.I don't really know when it changed. Not that I love them now. I do enjoy a good tomato mozarella salad, but then the tomato has to be ripe and sweet. Not that half ripe light red stuff......oh the horror.
For the Tomato Sauce:
Serves 4   
3 tablespoons extra-virgin olive oil 
1 medium onion, finely chopped 
2 cloves garlic, thinly sliced 
1 28-ounce can good quality crushed tomatoes 
1 teaspoon brown sugar 
1 cup fresh basil, chopped 
Coarse salt and freshly ground pepper 
2 cups water  

Heat the oil in a saucepan over medium heat. Add onions and garlic, cook until soft. Add the crushed tomatoes and their liquid. Add the basil. Season with salt and pepper. Add the water. Bring to a boil, reduce heat and simmer until sauce has reduced and thickened. This takes 20-30 minutes.


For the meatballs
Serves 4 (makes 14-18 meatballs)   
1 pound ground sirloin 
1 pound ground pork 
1 clove garlic, minced 
2 eggs 
1 cup freshly grated pecorino cheese 
2 tablespoons chopped flat leaf parsley 
coarse salt and freshly ground pepper 
2 cups plain breadcrumbs 
2 cups water 
4tablespoons extra-virgin olive oil 
cooked pasta 
freshly grated parmesan
  1. In a large bowl, combine sirloin and pork.
  2. Add garlic, eggs, pecorino and parsley.
  3. Mix well.
  4. Add breadcrumbs and mix well.
  5. Add water, 1 cup at a time, and continue mixing until mixture is moist.
  6. Shape into 2 1/2 inch balls.
  7. Cool for 1 hour before cooking.
  8. Heat oil in a large skillet over medium-high heat.
  9. Cook until lightly browned, 2 minutes.
  10. Bring the tomato sauce to a boil in a large saucepan and add the meatballs.
  11. Let meatballs simmer in the sauce10-12 minutes.
  12. Serve immediately with pasta.
  13. Sprinkle with parmesan.

TIP:

Can be stored in a cool place for 1 week.
Photography by Ellen Silverman

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