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Oct 262012
 

Spaghetti And Meatballs By Nick Mangold

Yesterday was World Pasta Day and today is Friday so it’s time for another football player’s recipe for the weekend and catch up on my food holidays that I missed this week. Spaghetti sauce recipes are pretty much all the basics as we know them, but his meatballs had one ingredient I had never thought of hence I choose this recipe for today’s football pick. It doesn’t hurt that he plays for my all time favorite team, the New York Jets. I became a fan of theirs when I lived in N.Y. way back when Joe Willie played and the team’s training camp was just a few miles south of where I lived. My girlfriend’s father had season tickets for their games and I even got to go see them up close and in person both at the training camp and at the stadium!

Go Jets!

Spaghetti And Meatballs By Nick Mangold
 
Ingredients
  • SAUCE:
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 2 cans (28 oz each) crushed tomatoes, preferably San Marzano
  • 2 tbsp sugar
  • 1 teas dried oregano
  • 1 teas Italian seasoning
  • 2 teas salt
  • 1 teas red pepper flakes, or to taste
  • ½ cup dry red wine
  • MEATBALLS:
  • 1 lb lean ground sirloin
  • 1 pkg (1 oz) Good Seasons Italian salad dressing mix
  • ¼ cup Italian-style seasoned bread crumbs
  • 2 tbsp grated Parmesan cheese
  • ¼ teas dried oregano
  • ¼ teas Italian seasoning
  • ½ teas salt
  • ¼ teas freshly ground black pepper
Instructions
  1. SAUCE:
  2. In a large saucepan, heat the oil over medium heat.
  3. Add the garlic and saute for 2 minutes, until softened and aromatic.
  4. Add the remaining ingredients and bring to a simmer.
  5. MEATBALLS:
  6. Meanwhile, in a large bowl, combine all the ingredients and mix well with a wooden spoon or your hands.
  7. Roll into sixteen 1-1/2 inch meatballs and place them in the sauce.
  8. Bring back to a simmer, reduce heat to low, cover the pan and cook for 3 hours, stirring occasionally and adding a little water if the sauce gets too thick.

 

Nick Mangold is one of the highest paid centers in the NFL. He makes his sauce a lot like I do, as I had an Italian lady tell me to cook the meatballs directly in the sauce. It keeps them much more moist and tender than when baking them off in a skillet or the oven…………….enjoy!

Oct 132012
 

Beer And Bacon Spaghetti Sauce

Today is the last day of the Great American Beer Fest and I thought I’d end it with another recipe using beer! With beer always on hand in this household, beer is always appreciated in recipes, matter of fact, they’re calling for some nice cool nights next week and Beer Cheese Soup is something I haven’t made in a long time and I think it’s time to dust off the old recipe and make some. Yes, this recipe is a little out of the box for some, but sounds great to us!


Beer And Bacon Spaghetti Sauce
 
Ingredients
  • 4 slices bacon
  • 2 lbs lean ground beef
  • 1 large sweet onion, chopped
  • 1 medium bell pepper, chopped
  • 12 oz of your favorite beer
  • 1 can (10-1/2 oz) tomato soup
  • 1 soup can of water
  • 1 can (6 oz) tomato paste
  • 2 tbsp grated Parmesan cheese
  • 1 teas garlic powder
  • 1 tbsp parsley flakes
  • 1 teas dried basil
  • 1 teas dried oregano
  • ½ teas salt
  • ½ teas fresh ground pepper
Instructions
  1. Cook bacon in a Dutch oven until crisp, remove to paper towels to drain.
  2. Add the ground beef, onions and peppers to the bacon drippings and cook until beef is browned, stirring to crumble meat.
  3. Drain off drippings and stir in the beer.
  4. Reduce heat and simmer for 10 minutes; add the remaining ingredients and simmer for another 45 minutes.
  5. Crumble bacon and stir into sauce right before serving!

 

Serve over your favorite pasta with lots of garlic bread! A very meaty dish sure to please…………enjoy!

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