MOM TUCCI'S MEATBALLS AND SAUSAGE
Best if cooked in your favorite spaghetti sauce. A family favorite for three generations.
Provided by actucci
Categories Other
Time 8h
Yield 15
Number Of Ingredients 11
Steps:
- Add onions, carrots, garlic, tomatoes, tomato sauce, salt and pepper, Italian seasoning, basil and oregano to a 6 quart crock pot. Turn to low for 8 hours. Add Meatballs and Sausage at about hour 4. At hour 6 add Romano cheese, Chianti wine and Italian Parsley. The Sausage On medium heat add 1.5 cups of water to a large pan. Slowly cook the sausage until most if not all the water has boiled off. I try to cut the sausage in different lengths to distinguish the different kinds. One inch pieces for hot....Two inch pieces for sweet or fennel. No surprises for those who don't do spicy. Be sure to cook the meats in the sauce. It makes the flavor. You can tinker with the flavor by adding red pepper flakes, more Romano cheese, wine or Italian seasoning.
Nutrition Facts : Calories 118 calories, Fat 10.1045126347333 g, Carbohydrate 1.74493536033333 g, Cholesterol 47.7980134133333 mg, Fiber 0.436986659113566 g, Protein 5.229159515 g, SaturatedFat 3.5959968066 g, ServingSize 1 1 Serving (142g), Sodium 229.605081646667 mg, Sugar 1.30794870121977 g, TransFat 0.634027936866667 g
MEATBALLS
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The Tucci Cookbook" in 2012. Make sure the bread for this is really dry -- it will improve the meatballs' texture. And if they are to be used in sauce, undercook them slightly before adding them to the sauce. (The New York Times)
Provided by Frank Bruni
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings (about 12 large meatballs)
Number Of Ingredients 8
Steps:
- Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
- In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
- Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 550 milligrams, Sugar 1 gram, TransFat 0 grams
TUCCI RAGù
This recipe, a contemplation on classic Italian cooking, is adapted from "The Tucci Cookbook," a book of recipes from the actor and director Stanley Tucci's food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Provided by Frank Bruni
Categories dinner, main course
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
- Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
- Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
- Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 273 milligrams, Sugar 10 grams, TransFat 0 grams
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