- Dec 9, 2020
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Now the sauce. These tomatoes are soooo fucking sweet it’s ridiculous. In the true Marcella Hazan style it’s simply 2, 28oz cans of SMs (crushed by hand after you put them in the pot), a whole large onion, halved, and 10 tbsp good butter (I use Kerry Irish Gold unsalted), Add about a 1/2 tbsp of kosher salt/sea salt and 3 whole, dried cayennes. This is a double recipe since I’m making a big batch.
Put all of the ingredients in a large heavy bottomed Dutch oven/sauce pan while the heat is off. Bring up to a simmer and reduce to barely a simmer.
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I’m still trying to figure out if I wanna just put the sauce over the meatballs or add them to the sauce for a while to soak up the love.
For the meatballs that was one recipe. The sauce was a double recipe. Typical recipe is one 28oz can.One more thing- are the quantities you listed the double, or did you use twice what you listed?
I fucking love meatballs. This is the first thing I’m gonna make when my Gustiamo order comes in- sorry to ask so many questions but I am a novice
My kids destroy that as well. It’s so good.
I make a mean veal saltimbocca that is just as easy. You can sub pork or chicken cutlets for the veal and it’s just as good.
Smart move. Still a marketing and sales standpoint for what you’re capable of leaving the kids. You’re on another level.Cooking is for family and friends. It’s always tough when the whole fam is over. 13 of us is a lot of people to cook for and I don’t enjoy doing that very often. I’ll stick to DLJ for the market. That’s easily scalable.
Agree. But seeing the faces on my daughter and nieces when they eat my food makes cooking worth it. I have a great pic of all of them that I sent my parents and wife/sis in law and In laws. They know....Smart move. Still a marketing and sales standpoint for what you’re capable of leaving the kids. You’re on another level.