Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

What do you think? Answer below!

by Renée S. Suen

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

What do you think? Answer below!

by moonflowerdragon

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Know better? Leave your own answer in the comments!

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Give your answer to this question below!

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Give your answer to this question below!

by sylvar

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Add your own answer in the comments!

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Give your answer to this question below!

by kurafire

Question by loopster: How do I make authentic italian meatballs?
I’d like to make pasta and meatballs with a nice tomato sauce full of flavour. The usual tomato and basil sauce is quite boring so I want some ideas of what else I can put in it to make it more exciting. I also want to make my own meatballs. Any ideas?

Best answer:

Answer by Tom ツ
This recipe is from Italian chef and TV and Internet personality Fabio Viviani. This recipe was quite a revelation to me when I read it because I never thought about actually cooking the meatballs in the sauce. I brown my meatballs and then finish them in the oven before nestling them in the sauce to give the sauce some flavor and keep the meatballs moist. But Viviani’s recipe results in even moister meatballs redolant with tons of flavor. I’m a convert

Ingredients
16 ounces ground beef
1/2 cup whole milk Ricotta cheese
2 tablespoons finely chopped shallot
2 cloves minced garlic
1 cup grated Parmesan cheese
1 cup Japanese-style Panko breadcrumbs
1 large egg
1 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

Method
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 8 balls

Drop the meatballs into Fabio’s tomato sauce (see recipe for Marina Sauce) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook’s Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts

Know better? Leave your own answer in the comments!