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.
Can be stored in a cool place for 1 week.
Pasta with meatballs.
(makes 14-18 meatballs)
1 pond ground sirloin
1 pound ground pork
1 clove garlic, minced
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
freshly grated parmesan
In a large bowl, combine sirloin and pork.
Add garlic, eggs, pecorino and parsley.
Add breadcrumbs and mix well.
Add water, 1 cup at a time, and continue mixing until mixture is moist.
Shape into 2 1/2 inch balls.
Cool for 1 hour before cooking.
Heat oil in a large skillet over medium-high heat.
Cook until lightly browned, 2 minutes.
Bring the tomato sauce to a boil in a large saucepan and add the meatballs.
Let meatballs simmer in the sauce10-12 minutes.
Serve immediately with pasta.
Sprinkle with parmesan.
Photos by Ellen Silverman