MXF Recipe
3 cans whole tomatoes with basil (64 oz)
1 cup Hunt's tomato sauce (med. size)
2 cups parmesan cheese
2 cups pecorino
1/4 cup italian seasoning
1/4 cup onion powder
3 bay leaves
1 head garlic
1/4 cup garlic powder
1/4 cup dried oregano
1/4 cup dried basil
2 pounds beef (or combo of beef/pork/veal)
Olive oil
1 cup bread crumbs
Ricotta cheese
1 pound spaghetti
3-4 eggs
Milk (if needed for moisture)
Crushed red pepper
Salt and pepper
All measurements are approximate.
Combine meat, 3 eggs, breadcrumbs, garlic powder, onion powder, pecorino (start with 1 cup), Italian seasoning. Mixture should be wet. If dry, add milk or anothe egg.
Roll into golf balls. Fry in olive oil to brown all sides. Remove to paper towel.
Using pan from meatballs, brown head of minced garlic, then pour everything into a stock pot. Puree tomatoes in a blender and add one can at a time to the pot. Add a portion of meatballs in between each can. Add tomato sauce, dried oregano, basil and parmesan (a little of each at first). Add salt and pepper and some crush red pepper flakes.
Simmer for 2-3 hours, checking every 45 minutes for taste. Add more parmesan and seasoning as needed. If it tastes acidic toward the end, add a little sugar until it suits.
Cook pasta. Serve all together.
If you want to freeze the sauce and meatballs, wait until it is room temp to prevent condensation.
MXF
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