Meatballs in tomato sauce
Ingredients
1 (28- to 32-oz) can whole plum tomatoes
2 garlic cloves, chopped
1 teaspoon of oregano
1 1/2 teaspoon of
Faire mijoter salt
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb (mixed ground beef and veal)
1 medium onion, coarsely chopped
5 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon dried hot red pepper flakes
1 1/2 tablespoons olive oil
preparation
Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve on al dente pasta sprinkled with remaining 2 tablespoons parsley.
