Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.
- Prep time 20 minutes
- Total time 1 hour & 50 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2021
Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut in cubes; discard skin (or see tip). Set aside.
In bowl, combine ground beef and pork with bread crumbs, Parmesan and 3 tbsp parsley; season with salt and pepper. With wet hands, shape mixture into balls about 1 1/2 inches in diameter.
In large deep skillet, heat oil over medium-high heat. Add meatballs and cook until golden brown, turning halfway through cooking time, about 3 minutes. Transfer to plate; set aside.
In same skillet, add garlic, fennel seeds and hot pepper flakes; season with salt and pepper. Cook, stirring constantly, about 30 seconds. Add reserved tomatoes, broth and tomato paste. Bring to a boil. Reduce heat and simmer, about 20 minutes. Add reserved meatballs and remaining parsley; cook, covered, about 1 hour. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
TEST KITCHEN TIP
You can reduce food waste by turning tomato peels into chips. Preheat oven to 200°F; line baking sheet with parchment paper. Mix peels of 6 large or 12 Roma tomatoes, patted dry, with 1 tbsp olive oil and 1/2 tbsp dried oregano; season with salt and pepper. Arrange on prepared baking sheet and bake until crisp, about 45 minutes. Remove baking sheet from oven; let cool. You can also grind the chips down to a fine powder to make a savoury seasoning.
Nutritional facts Per serving: about
- Iron 4.7 mg
- Fibre 5 g
- Sodium 575 mg
- Sugars 10 g
- Protein 36 g
- Calories 585
- Total fat 37 g
- Cholesterol 105 mg
- Saturated fat 11 g
- Total carbohydrate 27 g