There’s a pot of red sauce I’ve been cooking for a while and the smell of garlic, tomatoes and Aunt Dokie’s kitchen in old Vicksburg is pungent in the air…. Even way out here in 54 degree, rainy Newport Beach.
Meatballs:
1/2 lbs of meat- grass fed bison, turkey, beef
1 tsp sea salt
1 egg (optional)
3 tsp crumbled fresh goat cheese
Touch of olive oil
Mixed all together and roll em up. I make mine about the same size as
a small ball of cookie dough.
In pan, sauté chopped mushrooms (I use Cremini but any will work) in a touch of oil and about 1/2 tsp each of sea salt, oregano, tumeric, thyme, rosemary and white peppercorn. I add a splash of wine and then cook it down again before adding to “the sauce”.
In a seperate pan, add 2 cloves garlic and 1/2 purple
onion chopped. Sauté in touch of olive oil.
Add 1/2 lb meat and 1/2 tsp sea salt cook until meat is cooked through.
dd 2 large cans of diced tomatoes (I like Pomi) , 6-8 leaves fresh
basil chopped and about 4 cups of water. Stir and bring to a low boil
and reduce the heat. Add the meatballs!
I also like to add 1/2 cup chopped kale. You can get creative and add
celery, carrots, butternut squash- any veggies really just chop into
small pieces. Here you wanna just let it simmer as long as you can.
The taste you are looking for: the acid from the tomato will “drop”
off. It will go from tomatoey to “what is that taste” sauce.
