CHEF'S CORNER
Meatballs and Marinara For the Meatballs
For the Marinara
Ingredients
Ingredients
1 Lb Ground Beef ¼ Cup White Onion, minced ½ Cup Panko Bread Crumbs 2 Eggs ¼ Cup Milk 1 Clove of Garlic, peeled and minced ¼ tsp Dried Thyme 1 tbsp Parsley, chopped ¼ tsp Dried Oregano ¼ tsp Fennel Seeds, ground Pinch of Salt Pinch of Pepper
Preparation Place the ground beef in a mixer fitted with a paddle attachment. Add all the ingredients and mix until fully incorporated. If you prefer to use fresh herbs in place of dried herbs, double the measurements. I like to use fresh fennel tops that look similar to dill. If you’d like, you can soak the breadcrumbs in the milk first to soften them before adding them to the ground beef mixture. Roll balls into preferred size and bake in oven until brown.
14
2 - 10oz Tomatoes, crushed 1 - 10oz can Whole Tomatoes 2 Cloves of Garlic 1 lb Yellow Onion, finely diced 4 oz fresh Basil Leaves, chopped (or 1 tbsp dried) 1 oz fresh Oregano, chopped (or 1 tsp dried) .5 oz fresh Marjoram, chopped (or 1 tsp dried) 1 tsp Crushed Red Pepper Flakes 2 Cups Red Wine 2 Bay Leaves ¼ Cup Olive Oil 1 tsp Granulated Sugar 1 tbsp salt and ground white pepper 1 tsp Fennel Seeds, ground Parmesan Cheese Rind – Optional
Preparation Sweat the onions and garlic with the olive oil for several minutes until soft and aromatic but not browned. Add the herbs, sugar, red wine and crushed red pepper flakes. Let the mixture reduce by half. Add the tomatoes, fennel, and the parmesan rind. Taste and adjust the seasoning to your preference. Simmer for 20 minutes. Let sauce cool, cover, then ladle.