Friday, June 15, 2007

Penne with Meatballs

With Father's Day approaching I guess it's fitting that last night I made my take on one of my dad's signature dishes. He might scratch his head a bit at the tempeh-walnut "meat"balls (from a veggie burger recipe in a back issue of Vegetarian Times), but I think he'd recognize the sauce. The key to this stellar sauce is a long cooking time. It comes together quickly but then requires the patience to let it simmer for a long time. It was great with the veggie meatballs over penne with some sautéed yellow squash and zucchini on the side.

Here's what I did for the sauce if you want to see for yourself how good it is:

2-3 Tbs. olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
1 28 oz. can plum tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
salt & pepper to taste

Heat oil over medium heat in a large saucepan or small stockpot. Add onion and pepper and cook for about 5 minutes, then add garlic and herbs and cook for another minute. Add tomatoes, sauce and paste and stir everything together, breaking up the tomatoes some as you do. Season with salt & pepper (be careful with the salt if your canned tomatoes, etc. already have salt in them). Bring to a boil then reduce heat to low, cover with the lid slightly ajar and simmer on low heat for several hours. It would probably be fine to eat after an hour but two hours would be even better and four hours would be better than that.


jess (of Get Sconed!) said...

Perfection on a plate.

Don't Get Mad Get Vegan! said...

Mmmmmm, i was just talkin to my Italian momma about her sauce and how i just need to plan ahead better to duplicate it for just that reason.

yours looks heavenly.

laura jesser said...

The sauce sounds divine. Mmm!