First of all, Pegeen thanks for the plug for my recipe. Just another note, meatballs (polpette) in Italy are always served by themselves as a separate course. Spaghetti with giant meatballs is entirely an Italian-American thing.
A basic tomato sauce?
Fry onion in olive oil, add tomato passata, salt, pepper, basil, and garlic if you like, along with some water. let it reduce until the oil floats on top of the tomato and creates a pool of red gorgeousness that demands all the attention of whatever bread or pasta you might have on hand, and voilá!
A basic tomato sauce?
Fry onion in olive oil, add tomato passata, salt, pepper, basil, and garlic if you like, along with some water. let it reduce until the oil floats on top of the tomato and creates a pool of red gorgeousness that demands all the attention of whatever bread or pasta you might have on hand, and voilá!
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Fry onion in olive oil, add tomato passata, salt, pepper, basil, and garlic if you like, along with some water. let it reduce until the oil floats on top of the tomato and creates a pool of red gorgeousness that demands all the attention of whatever bread or pasta you might have on hand, and voilá!
Fry onion in olive oil, add tomato passata, salt, pepper, basil, and garlic if you like, along with some water. let it reduce until the oil floats on top of the tomato and creates a pool of red gorgeousness that demands all the attention of whatever bread or pasta you might have on hand, and voilá!
http://food52.com/recipes/6273-polpette-di-vitello-tonnato-style