On RB’s Menu Today is Sautéed Zucchini & Veggies Serve over a Bed of Penne Pasta Covered in a Marinara Sauce With Meat balls.
This video was pre-recorded, My Lovely Wife Jessica Love and I enjoyed this classic meal.. A Big Thank You to all my You Tube Family for all of your love and support…
Here are the Recipes for the sauce and meat balls with directions:
Italian Style Meatballs
Ingredients: 2 large eggs, 1/4 cup water, 1 small onion, finely chopped
1-1/3 cups soft bread crumbs, 2/3 cup grated Parmesan cheese
2 garlic cloves, minced or 2 tablespoons minced garlic
2 teaspoons Italian seasoning, 1-1/2 teaspoons salt,1/4 teaspoon pepper
2 pounds ground beef
Directions
1. Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-20 minutes
Italian Seasoning for all recipes that call for Italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store-bought dried herbs – of course, the ones you grow and dry yourself are better! Ingredient: 2 tablespoons dried basil, 2 tablespoons dried oregano
2 tablespoons dried rosemary, 2 tablespoons dried marjoram
2 tablespoons dried cilantro, 2 tablespoons dried thyme
2 tablespoons dried savory,2 tablespoons red pepper flakes
Directions In a food processor or use a whisk and mix up thoroughly, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend or Whisk for 1 minute, or until desired consistency is achieved.
RB’s Rendition of Marinara Spaghetti Sauce
INGREDIENTS: 2 tablespoons olive oil, 1 Medium Yellow Onion diced, sliced or chopped, 3 cloves garlic, minced (approx. 1 to 3 tablespoons minced garlic), 1 (28 oz) can crushed tomatoes, 1 (5.5 oz) can tomato paste
1 (28 oz) can petite diced tomatoes and their juice, 2 tablespoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
1 bay leaf, 1/4 cup chopped fresh basil or 1-3 tablespoons dried basil
1/4 cup chopped fresh parsley or 1-3 tablespoons dried parsley
1 tablespoon butter and 1 Cup of White Wine (Optional)
INSTRUCTIONS
1.Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant.
2.Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute).
3.Add crushed tomatoes, diced tomatoes, oregano, thyme, red pepper flakes, and bay leaves. 4. Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn’t sticking to the bottom of the pan. Adjust heat if necessary.
5. Carefully remove bay leaf and stir in butter, basil, and parsley until butter is melted and taste, season with salt and pepper, and serve
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