The Conservative Cave
The Bar => The Lounge => Topic started by: ABC-2 on March 09, 2021, 05:28:02 PM
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Ha! Ha!
Yes, it really is. Look it up! :-)
In the distant past, I used to make them from scratch to go with pasta, but these days when not able to go out to a good Italian restaurant ...
I buy ARMOUR ORIGINAL MEATBALLS, the frozen ones. Serve them with thin spaghetti , & Mr. ABC's favorite sauce.
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Hell's bells!
Why am I giving *free advertising* to the Armour folks, twit that I am ...
Only because in MHO they do taste good, and you might like them as well! Or NOT! :rotf:
Outta here, has been a busy day! See you soon.
(Hopefully, this thread helps me get closer to the magic number of whatever it is it takes, to no longer being a you-know-what in here!
*evil-milking-it-just-as-the-Dems-would-no-doubt-do* )
~ ABC
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Hell's bells!
Why am I giving *free advertising* to the Armour folks, twit that I am ...
Only because in MHO they do taste good, and you might like them as well! Or NOT! :rotf:
(Hopefully, this thread helps me get closer to the magic number of whatever it is it takes, to no longer being a you-know-what in here!
*evil-milking-it-just-as-the-Dems-would-no-doubt-do* )
~ ABC
I made a meat sauce today, but no meatballs. Just ground beef.
Does that count? :-)
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I made a meat sauce today, but no meatballs. Just ground beef.
Does that count? :-)
Aww! yes it does count babe! *smile* You must be a most helpful husband to have around at mealtime.
I have never ever, made a meat sauce from scratch, thinking it takes forever.
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Mmmmm a meatball sub sounds delicious to me, only partly because I need to cut weight and so couldn't have had one even if I had known...
:-)
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Aww! yes it does count babe! *smile* You must be a most helpful husband to have around at mealtime.
I have never ever, made a meat sauce from scratch, thinking it takes forever.
Uh....Mrs. E is NOT noted for her expertise in the kitchen. She has other talents, of course. (I used to cook for a living, but I ain't no gourmand. Keep it simple.)
Meat sauce recipe (I measure nothing - just eyeball it):
Sweat a medium onion in some olive oil until soft. Season with S&P.
Add however much minced garlic you like for one minute over medium low heat (don't burn the garlic).
Add about 1 lb. of ground chuck and maybe a half pound of ground pork and brown off over medium heat.
Crumble the meat during cooking.
Drain the fat.
Crush a can of whole tomatoes; try to remove seeds (they add bitterness).
Add tomatoes to the meat.
Add a can of tomato sauce. This amount will vary. Just add till it looks right.
Add the following herbs:
Thyme
Rosemary
Oregano
Basil
Marjoram
Add maybe a couple teaspoons of sugar (cuts the acid in the tomatoes).
Bring to a simmer, lower heat and cover.
Adjust seasonings.
If the mixture is too thin, cook a small can of tomato paste in a small skillet with some olive oil. Add to the sauce when browned and rich.
Let the tomato paste thicken the mixture; bring back to simmer for 20 minutes or so. Don't cook too long, otherwise the meat loses texture.
Add to whatever pasta you'd like. Or not. The Italians generally cook the pasta al dente, then add the sauce to the pasta and allow to finish.
Top with grated Romano or Parmigiano Reggiano cheese, if desired.
A nice salad and some crusty garlic bread works well. Rub the garlic cloves directly on the bread after toasting/grilling.
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Mmmmm a meatball sub sounds delicious to me, only partly because I need to cut weight and so couldn't have had one even if I had known...
:-)
So, have one when the time is right, and ENJOY every mouthful!!!
I had no idea it was such a day, either, 'til I heard it mentioned on "The Five" *smile*
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Uh....Mrs. E is NOT noted for her expertise in the kitchen. She has other talents, of course. (I used to cook for a living, but I ain't no gourmand. Keep it simple.)
Meat sauce recipe (I measure nothing - just eyeball it):
Sweat a medium onion in some olive oil until soft. Season with S&P.
Add however much minced garlic you like for one minute over medium low heat (don't burn the garlic).
Add about 1 lb. of ground chuck and maybe a half pound of ground pork and brown off over medium heat.
Crumble the meat during cooking.
Drain the fat.
Crush a can of whole tomatoes; try to remove seeds (they add bitterness).
Add tomatoes to the meat.
Add a can of tomato sauce. This amount will vary. Just add till it looks right.
Add the following herbs:
Thyme
Rosemary
Oregano
Basil
Marjoram
Add maybe a couple teaspoons of sugar (cuts the acid in the tomatoes).
Bring to a simmer, lower heat and cover.
Adjust seasonings.
If the mixture is too thin, cook a small can of tomato paste in a small skillet with some olive oil. Add to the sauce when browned and rich.
Let the tomato paste thicken the mixture; bring back to simmer for 20 minutes or so. Don't cook too long, otherwise the meat loses texture.
Add to whatever pasta you'd like. Or not. The Italians generally cook the pasta al dente, then add the sauce to the pasta and allow to finish.
Top with grated Romano or Parmigiano Reggiano cheese, if desired.
A nice salad and some crusty garlic bread works well. Rub the garlic cloves directly on the bread after toasting/grilling.
Holy cow, Eupher ...
You really are a most helpful & talented man to have around!
Thanks for going to all the trouble it took to write out your recipe for us to read & try. Sounds delicious!!
-
Ha! Ha!
Yes, it really is. Look it up! :-)
In the distant past, I used to make them from scratch to go with pasta, but these days when not able to go out to a good Italian restaurant ...
I buy ARMOUR ORIGINAL MEATBALLS, the frozen ones. Serve them with thin spaghetti , & Mr. ABC's favorite sauce.
If you ate my meatballs you'd never eat that processed crap ever again.