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Italian Meatballs in Tomato Sauce



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Italian Meatballs in Tomato Sauce
Gourmet Archives

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3/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup minced parsley
1 teaspoon dried basil
One 28-ounce can tomatoes
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
2 teaspoons sugar
2 tablespoons freshly grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano

2 slices white bread soaked in 1/4 cup water
1 pound ground chuck
2 large eggs
1/2 cup freshly grated Romano cheese
3 tablespoons minced parsley
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper
1/4 cup olive oil

For the sauce: In a heavy saucepan cook the onion and garlic in oil over
low heat, stirring, for 2 minutes. Add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, Romano, salt and oregano. Simmer the sauce, stirring occasionally, for 30 minutes.

For the meatballs
: In a bowl combine well the bread, squeezed, the chuck, eggs, Romano, parsley, garlic, oregano, salt and pepper. Form mixture into 10 meatballs. In a large skillet brown the meatballs in oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. This dish improves in flavor if it is cooled and chilled, covered, overnight or up to
2 days. Serves 5.

Chicken Stock
4 pounds chicken with neck and
giblets, excluding liver
1 large onion stuck with 2 cloves
2 leeks, halved lengthwise
2 carrots
1 stalk celery
2 teaspoons salt
Bouquet Garni: 6 parsley sprigs,
1/2 teaspoon dried thyme,
1 unpeeled garlic clove, 1 bay leaf

In a kettle combine chicken, chopped giblets and 12 cups cold water. Bring
to boil and skim froth. Add 1/2 cup cold water, bring to boil, skim froth.
Add onion, leeks, carrots, celery, salt and bouquet garni. Simmer the stock,
skimming froth, for 2 hours. Remove chicken from kettle, remove meat and
skin from carcass and reserve meat for another use. Chop the carcass, return
it and skin to the kettle and simmer stock, adding boiling water if necessary
to keep ingredients barely covered, for 2 hours more. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids. Let it cool.
Chill stock and remove fat. Makes about 6 cups. May be frozen.

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