Disclaimer:
I over use disclaimers. I always feel the need to justify why I think everything I do is sub-par. I am aware of this and I'm working on it.
Out of the gate, I have to say, my meatball game is lacking. I need a much better meatball recipe. I used my standard meatloaf recipe in ball form, and it didn't turn out as good as it could have.
Overall, the sauce was good. But in the future a few tweaks would make it excellent.
Using the pressure cooker made the texture of this sauce amazing, and the flavours were wonderfully developed and married. It made a sauce in one hour, that tasted like it had simmered all day.
First I pureed my diced tomatoes. I forgot to remove some of the liquid, and I thought I had made tomato juice by accident, but it actually turned out to be the right amount of liquid.
Then I made my meatballs:
1 lb of hamburger
1 egg
1/2 cup beef broth
1 cup breadcrumbs
(I meant to season these and forgot)
While my meatballs were browning, I got the rest of the vegetables chopped. I kept it pretty simple with onions, celery, carrots and mushrooms.
When the meatballs had browned, I removed them and sauteed the vegetables. I added the tomato puree and spices and added the meatballs back in.
I pressure cooked this for 45 minutes. It took about 15 minutes to come to pressure, so it took one hour overall.
I had thought I would need to simmer to reduce, but it turned out perfect thickness. Some of my meatballs remained intact, but most of them fell apart.
I boiled some pasta and baked a little garlic toast and - voila - spaghetti and meatballs.
And there you have it friends.
Fondly,
Mrs B
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