Mama’S Marinara Sauce And Meatballs - cooking recipe

Ingredients

mamas marinara sauce
3 garlic cloves, peeled and crushed
1/2 onion, peeled and chopped fine
3 tablespoons olive oil
2 (28 ounce) cans tomato puree
1 (23 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
1 teaspoon red pepper flakes
1 teaspoon salt
mamas meatball
1/3 cup chicken stock
1/4 onion
2 garlic cloves, peeled
1/4 cup fresh flat-leaf Italian parsley
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup olive oil

Preparation

MAMA'S MARINARA SAUCE.
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called \"sweating\" because it will draw out a lot of moisture and flavor).
Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
MAMA'S MEATBALLS.
Place the chicken stock, onion, garlic, and parsley in a food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time.
Pour about 1/2 inch of olive oil into a straight-sided, 10-inch-wide saute pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the saute pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
Serve with a little extra Parmigiano-Reggiano sprinkled on top.