Meatballs in Tomato-Wine Sauce

wtorek, 11 lutego 2014

Meatballs in Tomato-Wine Sauce

Time: 7 hrs 15 mins


  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 -3 garlic cloves, minced
  • 3/4 cup dry red wine
  • 1 (28 ounce) can diced tomatoes with juice (or can use 28 oz. can tomato puree)
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dried basil (or 1 T. minced fresh)
  • 1 teaspoon dried oregano (or 1 T. minced fresh)
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 2 tablespoons minced fresh flat-leaf parsley


  • 1 To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
  • 2 Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
  • 3 Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
  • 4 Transfer mixture to the slow cooker.
  • 5 Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
  • 6 Cover and cook on HIGH while you prepare the meatballs.
  • 7 To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
  • 8 Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
  • 9 Gently but thoroughly blend the ingredients, using your hands or a large fork.
  • 10 Be careful not to compact the meat, which will make your meatballs tough.
  • 11 Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
  • 12 Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
  • 13 Using a slotted spoon, transfer meatballs to the slowcooker.
  • 14 Pour off any fat from the skillet, return to the stove and add the wine.
  • 15 Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
  • 16 Pour over the meatballs.
  • 17 If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
  • 18 Cover and cook on LOW for 5-6 hours.
  • 19 Remove the bay leaf and serve meatballs and sauce over pasta.

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