4 (28-ounce) cans crushed tomatoes (Muir Glen or San Marzano)
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
¼ pound sweet Italian sausage , casings removed
¼ pound ground pork
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
The method
Directions
01
Grated zest of ½ lemon
02
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
03
Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
04
Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 ½ -inch meatballs (you should have about 24 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
05
Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Meatballs and Marinara Sauce
Prep
Cook
Yield
Ingredients
Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
Tomato Sauce
1 (6-ounce) can tomato paste
1 cup dry red wine (Cotes du Rhone)
1 cup water
4 (28-ounce) cans crushed tomatoes (Muir Glen or San Marzano)
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
¼ pound sweet Italian sausage , casings removed
¼ pound ground pork
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Cook Like James · The method
Directions
1
Grated zest of ½ lemon
2
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
3
Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
4
Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 ½ -inch meatballs (you should have about 24 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
5
Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
6
.
Cook Like James
Meatballs and Marinara Sauce
Prep
Cook
Yield
Ingredients
Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
Tomato Sauce
1 (6-ounce) can tomato paste
1 cup dry red wine (Cotes du Rhone)
1 cup water
4 (28-ounce) cans crushed tomatoes (Muir Glen or San Marzano)
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
¼ pound sweet Italian sausage , casings removed
¼ pound ground pork
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Directions
1
Grated zest of ½ lemon
2
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
3
Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
4
Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 ½ -inch meatballs (you should have about 24 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
5
Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
