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Tomato Sauce
White wine - 1 cup
Garlic - 10 cloves
San marzano - 1 can
olive oil - 4 tbsp
Basil - handful
Fennel - 1 bulb diced
onion - 1 diced
carrots - 1 diced
celery - 1 diced
Saute the onion, celery, carrot, fenel, garlic, basil in olive oil until caramelized. Add white wine and reduce. Next go in with san marzano tomatoes and blend, simmer about 20 mins.
Meatball
Ground Beef - 1 lb
panko - 3/4 cup
milk - 1 cup
ricotta - 1/2 cup
parmesan - 1/2 cup
italian parsley - 1/4 cup
garlic - 3 cloves
chili flakes - 2 tsp
caraway seads - 2 teaspoons
fennel seeds - 1 tbsp
salt - 1 tbsp
Combine milk and panko and let sit about 10 mins. Squeeze out milk and set aside. Combine meat with other ingredients, including the bread and milk mixture. Roll into golf ball size, and refrigerate about 30 mins. Add olive oil to a pan, medium heat, and brown meatballs all sides. Add to sauce and simmer on low heat.
Pesto
basil - 200 g
ice - 30 g
pine nuts - 50 g
garlic clove - 1/2
olive oil - 150 g
parm - 70 g
salt - 3 g
Blanch basil in hot water about 5 seconds then shock in ice bath. Squeeze out all the water. Add to blender with ice, pine nuts, garlic, salt, olive oil Blend until smooth. Add cheese and continue blending. Adjust consistency with more olive oil if needed.
