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Fresh and flavorful – fabulous comfort food at its finest!!


ricotta meatballs

1 onion, finely chopped

1/4 cup minced garlic

3 tablespoons olive oil

2 eggs, lightly beaten

2 1/2 pounds ground beef

1 cup grated romano cheese

1 (15-ounce) carton of ricotta cheese

1 cup panko breadcrumbs

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

Marinara Sauce (recipe follows)

Heat oven to 350F. Line two baking trays with parchment paper, set aside.

In a large skillet cook onion and garlic in 1 tablespoon of the olive oil until translucent, about 8 minutes. Let cool.

Meanwhile, in a large bowl combine eggs, ground beef, romano cheese, ricotta, panko, parsley, and basil, season with salt and pepper. Add onion mixture, mix to combine. Shape into 2-inch balls. Place on prepared pans.

Brush with remaining 2 tablespoons of olive oil. Bake for 22 minutes or until just cooked through.

Meanwhile, in a saucepan, bring marinara sauce to boiling. Add meatballs, coat with sauce. Simmer 5 minutes, serve warm.


Recipe adapted from Better Homes and Gardens, March 2015



1/4 cup olive oil

2 onions, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 1/2 tablespoons salt

8 to 9 cups of chopped tomatoes

2 tablespoons fresh oregano

2 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons sugar

3/4 teaspoon black pepper

1 to 2 (6-ounce) cans tomato paste

Heat oil in a large heavy skillet over medium-high heat. Sauce onions, bell pepper, garlic, and 1/2 tablespoon salt, stirring, until onion is transparent, 8 to 10 minutes. Transfer vegetable mixture to a slow cooker. Add tomatoes, oregano, basil, parsley, sugar, black pepper, and remaining tablespoon of salt to slow cooker. Cook, covered, on Low, stirring a few times, 8 hours. Stir in the tomato paste.


Recipe adapted from All Recipes, June/July/August, 2015