![]() ![]() 1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion.1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix.They are best served with my new favorite tomato sauce or my second runner up sauce (only because it has more steps). I have made them a few times now and each time they come out perfect so figured I better share. I have a spaghetti and meatball loving husband and my old recipe wasn’t cutting it anymore so I found this recipe from The Kitchn. I often make a large batch and freeze the leftovers.At this point I will use my immersion blender to purée the sauce, but it’s great chunky too. Discard the onion before tossing with pasta.Stir occasionally, breaking up large pieces of tomatoes with the spoon or a potato masher. Place over medium heat and cook, uncovered, for about 45 minutes.I typically crush the tomatoes in my hands as I add to saucepan but not required. Combine the tomatoes, onion halves and butter in a saucepan.5 tbsps butter (I often use a little less).1 28 oz can whole peeled tomatoes (San Marzano are best). ![]() Three ingredients and 45 minutes for an amazing sauce…can’t get much better than that (well maybe by adding meatballs you can □). This sauce has a rich tomato flavor not masked by seasonings and I think it is best to splurge on the more expensive San Marzano tomatoes. It comes from the famous Italian cookbook writer Marcella Hazan, so now I am going to have to check out all of her cookbooks. I shared it with a couple friends and apparently they have been making it for years. This is a super easy tomato sauce recipe I found on the NY Times cooking page. Serve over risotto, polenta, mashed potatoes, etc.If you want it thicker you can add a cornstarch slurry (mix 1 to 2 T cornstarch with some water). I then set the pot back to saute mode to reduce the sauce a little, but this isn’t necessary. Once it is done cooking, release pressure and remove the lid.Lock the lid and set the pressure to high for 50-60 minutes (if your short ribs are really thick I’d go 60 minutes – I started mine at 40 min and ended up adding more time at the end). Turn saute mode off and add beef and its juices back to the pot.Stir in the flour and then add in wine, broth and bay leaves. Add the garlic and tomato paste, stirring a couple minutes. Add in onion and carrots and saute until onion is translucent.Remove from instant pot when they are browned. I had to do this in two batches so there was enough surface area on the bottom for all of the meat. Once instant pot is hot, add the oil and sear the short ribs on all sides (a few minutes a side). ![]() Give it a try and if you aren’t dairy free, go ahead and add some parmesan to that risotto ( recipe here) or serve it with creamy, buttery mashed potatoes. Due to baby Kyle, I am on a new dairy and soy free diet and this meal hit every comfort food spot since I can no longer have mac and cheese, creamy pastas, all of the casseroles in my repertoire, etc. This recipe was too delicious not to share (and save for my own convenience for future reference). It has been a long time since I posted a new recipe and time is something I’m short on these days since the arrival of baby Kyle. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |