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Wednesday, February 23, 2011

Italian Meatballs and Sweet Tomato Sauce



We finished dinner a couple of hours ago and I still have the most wonderful favor in my mouth.  The kids have already claimed the leftovers for lunch.  I am looking forward to making this dish again.  All you need is about 20 minutes prep and 7 minutes cooking in pressure cooker.  Natural depressurize a little over an hour, just enough time for me to attend a meeting and pick up kids.

Sweet Tomato Sauce
from Viana La Place & Evan Kleiman
Pasta Fresca
adapted

4T extra virgin olive oil
2 garlic cloves minced
1/2 medium sweet onion peeled and minced
2 organic celery stalks minced
1 1/2 organic carrots minced
3 14 oz cans of organic chopped tomatoes
1 10" sprig of fresh oregano
salt and freshly ground pepper
basil
garlic
agave

~ heat oil in warmed pressure cooker
~ add garlic, onion, celery and carrots
~ cook over medium heat for about 10 minutes
~ remove from cooker and add oil then meatballs
~ cook for 8 minutes
~ pour canned tomatoes over meat balls
~ put garlic mixture on top of that
~ add fresh oregano, salt and pepper
~ squirt agave in - I used about 1/16 cup
~ cover pressure cooker and cook on high pressure 7 minutes
~ allow pressure to release naturally
~ open cooker and add 3t chopped basil and 1t finely chopped garlic (I used Trader Joe's frozen garlic cube)
~ remove meatballs
~ using an immersion blender puree tomato sauce
~ mix meatballs back in sauce
~ prepare pasta

Meatballs
from Marion Cunningham
The Fannie Farmer Cookbook
adapted

1 cup dried bread crumbs
3 garlic cloves minced
3t fresh basil minced
5t freeze dried parsley
2 eggs lightly beaten
1t kosher salt
1/2t freshly ground pepper
2 pounds organic ground beef
2T olive oil

~ combined first 7 ingredients and then combine meat
~ mix thoroughly and shape into balls

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