This completly from-scratch red sauce is packed with veggies - and there are meatballs for the carnivores - you can't go wrong!
- 2 tablespoons olive oil
- 1/2 onion, diced
- 1/2 zucchini, diced
- 3 ribs of celery, diced
- 1/2 green pepper diced
- 4-6 mushrooms, diced/chopped
- 1 carrot, shredded
- 6 medium to large vine ripened tomatoes, shredded
- 1/2 cup good red wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4-8 cloves garlic, minced
- 1/2 lemon, juiced
Start with 2 tablespoon olive oil in a large pot - add onion and saute for 2-3 minutes.
Add zucchini, celery and green pepper, saute for another 2-3 minutes.
Add the mushrooms and carrot, cook another 2-3 minutes.
Shred the tomatoes.
I know, that sounds weird, but it's a technique I recently learned about, it leaves them with this great consistency, and once the shredding is done, all you're left with is the skin - you don't need a separate pan with boiling water to remove the skin!
I had 6 medium to large vine ripened tomatoes There are only 5 pictured, you say? Yeah, not sure what happened to the 6th, but I assure you, I used 6!
Using a box grater (this one is from IKEA) I started shredding! And, voila! Shredded tomato, 1 piece of skin.
There is a decent amount of liquid - you can drain it out, or use it... this time, I threw it all in the pot and let it cook down, but for a thicker sauce, you can remove it.
Add in the rest of the ingredients, red wine, balsamic, salt and pepper, minced garlic and lemon juice - and allow to cook for at least an hour - more if you have time - this can cook all day on real low heat and would be fabulous!
- 4 large slices sourdough bread
- 1 egg
- 1/2 cup milk
- 1 lb. lean ground beef
- 1/2 lb. Italian sausage
- 1teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup grated Parmigano cheese
- 5 cloves minced garlic
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh herbs - Italian parsley, basil, oregano, celery leaf - whatever you like
Make sure it is combined really well.
Arrange them on the broiler pan for baking - they need to have a little space so they don't stick, but they can be pretty close together.
I usually like to toss the noodles with a little sauce right before serving, then add a little more sauce on top along with the meatballs.
This is for the boys:
Serve with a tossed salad, crusty Italian bread and a glass of wine!