Serves: 8-10 | Prep: 30 min | Cook: 25 min | Ready: 40 mi
Sauce
3-4 Garlic cloves, cut in half
3 ribs celery with leaves, cut in 5 inch sections
½ onion, cut in quarters
handful fresh basil, whole leaves
1 carrot, cut into 3 chunks
salt
pepper
¼ – 1/3 c. chianti
½ c. parmesan cheese
2-3 rind pieces from fresh Parmesan cheese
2-3 T. olive oil
½ tsp. oregano
½ tsp. basil or handful of fresh basil
2 tsp. garlic
2 T. tomato paste concentrate
2 28 oz. can Bianco Dinapoli crushed tomatoes
1 – 2 c. water
Meatballs
2 lb. ground beef
1 tsp. salt
hand full fresh parsley
3 cloves garlic
1/3 c. breadcrumbs
3 eggs
Sauce
Chop celery, onion, carrot and garlic cloves in large pieces. Saute celery, onion and carrot in olive oil and sprinkle with pepper. Cook until tender then add garlic and continue to saute until turns light tan. Add tomato sauce, paste, cheese, wine and more fresh basil and saute, uncovered, for 15-30 minutes. Continue to add water if sauce becomes too thick. Scoop out large chunks of veggies that remain and serve with fresh Parmesan cheese.
Meatballs
Shape into 1 ½” balls fry in pan. Once browned add to sauce and bring to boil.
