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Hi you all! A week in San Francisco and 2 suppers at Tony's inspired this cook. Tony's serves some amazing wood fired, gas fired, coal fired pizzas as well as other Italian favorites. http://www.tonyspizzanapoletana.com/intro.html
As I sat in front of the 900 degree wood fired pizza oven (1st visit) I couldn't help but notice how many plates of meatballs and sauce came out of the kitchen. My second visit I had to try the Meatballs 3 for $5. I also had the lasagna. Both are best I have had!
What got me interested was the sauce. There was something different about it then what I am used to. I did some research and found that in allot of authentic Italian recipes they use San Marzano tomatoes. These are canned but have a much thicker sauce and heartier meat with fewer seeds. Another trick is they add a tsp. or two of baking soda to reduce the acidity.
Some even boiled pigs feet then rinse thoroughly then add the pigs feet to the sauce until it’s done. The pigs feet are then discarded. My guess is they are going for the pork fat on a low budget,
I also did some research on authentic meatballs. It seems there is not allot of deviation in the meatballs compared to the red sauce. What I did find out was that Italian eateries do not offer meatballs with pasta as a meal. You can order separately but no such thing as spaghetti & meatballs. This explains why I saw and could order only meatballs and red sauce.
All this said I put together a cook that represents what I researched and I can say the results were wonderful. The sauce is different and not as sweet but at the same time not acidic in nature. Very pleasant to taste. My daughter just loves the sauce.
You all rock so I wanted to share it with you.
If anyone tries this recipe please PM me or post and let me know what you think. I always respect your feedback and or sugestions.
Recipe Details
Ingredients:
Meatballs
4 lbs lean ground beef (Tip: substitue 1 lbs. beef with veal if you can find it.)
2 lbs ground pork
3 eggs, slightly beaten
5 cloves minced garlic
4 slices white bread
2 teaspoons parsley flakes
1 tsp Oregano
1/2 cup grated parmesan cheese (Tip: use Locatelli cheese if you can find it) Thanks Barkonbutts.
1/2 cup minced sweet onion
1/2 teaspoon salt
1/2 teaspoon black pepper
Mixing & cooking
1) Mix all ingredients gently in a large bowl until well combined.
2) Roll meatballs 1 1/2- 1 3/4" in diameter.
Sauce
Prefer San Marzano - Whole peeled tomatos
Medium heat over stove
4 - 28 oz can San Marzano tomatoes
2 6 oz. can Tomato paste
2 tbsp virgin Olive oil
3/4 cup minced cellery
1/4 cup minced carrots
1/2 cup minced sweet onion
1/2 Garlic minced
2 basil leaves
1 tsp baking soda
2 tsp Italian Seasoning
2 tsp Oregano
Here is the video.
<iframe width="853" height="480" src="http://www.youtube.com/embed/o26WOFu5_LA" frameborder="0" allowfullscreen></iframe>
Some pics.
Recipe page to follow.
As I sat in front of the 900 degree wood fired pizza oven (1st visit) I couldn't help but notice how many plates of meatballs and sauce came out of the kitchen. My second visit I had to try the Meatballs 3 for $5. I also had the lasagna. Both are best I have had!
What got me interested was the sauce. There was something different about it then what I am used to. I did some research and found that in allot of authentic Italian recipes they use San Marzano tomatoes. These are canned but have a much thicker sauce and heartier meat with fewer seeds. Another trick is they add a tsp. or two of baking soda to reduce the acidity.
Some even boiled pigs feet then rinse thoroughly then add the pigs feet to the sauce until it’s done. The pigs feet are then discarded. My guess is they are going for the pork fat on a low budget,
I also did some research on authentic meatballs. It seems there is not allot of deviation in the meatballs compared to the red sauce. What I did find out was that Italian eateries do not offer meatballs with pasta as a meal. You can order separately but no such thing as spaghetti & meatballs. This explains why I saw and could order only meatballs and red sauce.
All this said I put together a cook that represents what I researched and I can say the results were wonderful. The sauce is different and not as sweet but at the same time not acidic in nature. Very pleasant to taste. My daughter just loves the sauce.
You all rock so I wanted to share it with you. If anyone tries this recipe please PM me or post and let me know what you think. I always respect your feedback and or sugestions.
Recipe Details
Ingredients:
Meatballs
4 lbs lean ground beef (Tip: substitue 1 lbs. beef with veal if you can find it.)
2 lbs ground pork
3 eggs, slightly beaten
5 cloves minced garlic
4 slices white bread
2 teaspoons parsley flakes
1 tsp Oregano
1/2 cup grated parmesan cheese (Tip: use Locatelli cheese if you can find it) Thanks Barkonbutts.
1/2 cup minced sweet onion
1/2 teaspoon salt
1/2 teaspoon black pepper
Mixing & cooking
1) Mix all ingredients gently in a large bowl until well combined.
2) Roll meatballs 1 1/2- 1 3/4" in diameter.
Sauce
Prefer San Marzano - Whole peeled tomatos
Medium heat over stove
4 - 28 oz can San Marzano tomatoes
2 6 oz. can Tomato paste
2 tbsp virgin Olive oil
3/4 cup minced cellery
1/4 cup minced carrots
1/2 cup minced sweet onion
1/2 Garlic minced
2 basil leaves
1 tsp baking soda
2 tsp Italian Seasoning
2 tsp Oregano
Here is the video.
<iframe width="853" height="480" src="http://www.youtube.com/embed/o26WOFu5_LA" frameborder="0" allowfullscreen></iframe>
Some pics.
Recipe page to follow.
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