An ej original recipe!
I think this was one of the best marinara sauces I've ever made!
The Fennel bulb and onion makes it's so thick and rich.
It taste like all day cooking when I actually only cooked it 30 minutes.
The layer of flavors were worth the extra step!!
Psalm 88:1-3
[1] O LORD, God of my salvation,
I cry out day and night before you.
[2] Let my prayer come before you;
incline your ear to my cry!
[3] For my soul is full of troubles,
and my life draws near to Sheol.
First ingredients:
1 small Fennel bulb
1 small Onion
3 T olive oil
Place Fennel and onion in mini processor.
Process until diced.
Put in a large hot skillet or Dutch oven with the oil, sauté.
Push to one side of pan after 5 minutes.
Add meatballs.
2nd ingredients:
6 or more Meat balls( I make my own and keep in freezer) leave whole or mash
3 T roasted and mashed garlic
1/4 c Cabernet Sauvignon
1/4 c water
1 t Salt
Pinch red pepper flakes
1/2 t coarse black pepper
Marinara(I use Aldi Premium black lid)
1/2 c Parmesan
Add at the end of cooking.
Fresh herb mix ( I used 2 T sweet basil, 1 T Greek oregano and 2 T Fennel fronds) those fuzzy things that resemble fresh dill
Serve over fresh Angel Hair pasta.
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