Spaghetti and meatballs simmering…..

imageThe recipe I have been using for years comes from the Raos Cookbook.  Raos is the name of a very exclusive restaurant in New York city.  Never been there, you have to be the mayor or a big celebrity to get a reservation.  So, I bought the cookbook instead.  It

contains many of the dishes they have on their dinner menu.  First, I make the


marinara sauce…let that simmer àwhile then I make the meatballs.  I won’t give all the recipie details here, just the condensed version.

2 28-ounce cans of good quality imported Italian plum tomatoes

1/4 cup fine quality olive oil

2 ounces of pancetta finely diced

3 tablespoons minced onion and 2 minced garlic cloves

Salt to taste

6 fresh basil leaves, a pinch of dried oregano

Using your hands, crush the tomatoes.  Remove any hard stems, core and skin. Saute the pancetta first (medium heat). Then add the onion, garlic, stir in the tomatoes. Simmer sauce for about an hour until all the flavours have combined and sauce is slightly thickened.  Lastly, stir in basil, oregano salt and pepper.

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