Spaghetti Sauce
1 large onion, sliced thinly
1- 28 oz. can crushed tomatoes
1 T. sugar (If needed, you can add more sugar after the onions have begun to flavor the sauce)
3 T. olive oil
1 Bay leaf
salt and pepper
Gluten Meatballs
2 c. ground gluten (pieces of steamed gluten can be ground in a food processor after they have cooled)
2 c. seasoned bread crumbs
¼ t. sage
½ t. minced garlic
1/3 c. milk
2 t. dry beef base bouillon
½ cup parmesan cheese
1 egg, beaten
2-3 T. olive oil
Saute onions until carmelized in olive oil. Add crushed tomatoes, water, and tomato paste, sugar, bay leaf, salt and pepper. Simmer for an hour.
While sauce is simmering, combine the ground gluten with seasoned bread crumbs, beef soup base, garlic, sage, parmesan cheese, salt and pepper. Beat together the milk and eggs. Add to the gluten mixture. Work the mixture with your hands and then shape into small meatballs. Refrigerate until firm. Fry in olive oil. After the sauce has simmered, add the meatballs and continue to cook for about 5 minutes. Serve over cooked spaghetti.
Friday, January 25, 2008
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