Thursday, February 4, 2010

Spaghetti Sauce and Meatballs


Adapted from Rachel Ray


  • 1 1/4 pounds ground sirloin ( I bought top sirloin steaks and used my VitaMix blender to ground it up!)
  • 2 teaspoons Worcestershire sauce
  • 1 egg
  • 1/2 cup Italian bread crumbs (I used frozen hard crusty bread and blended it in my VitaMix)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • Salt and pepper
1. Preheat oven to 425 degrees F.

2. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil.
3. Bake balls 10 to 12 minutes, until no longer pink.


  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup can beef stock
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup sliced zucchini or spinach
  • 1 tablespoon corn starch (I added to thicken sauce, unless you like it soupy)
  • Grated cheese, such as Parmigiano-Reggiano or Romano, for garnish
1. Heat a deep skillet or medium pot over moderate heat.
2. Add oil, crushed pepper, garlic and finely chopped onion.
3. Saute 5 to 7 minutes, until onion bits are soft.
4. Add beef stock, crushed tomatoes, zucchini and herbs. Bring to a simmer and cook for about 10 minutes.

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