gravy and meatballs at christopher's house

dateline: san anselmo, california


here's the happy ending to a relaxing day off on the road spent cooking a little italian food for my hosts. left to right it's christopher smith, his mom mary lou, wife sabrina and son matthew...

how did we get here?  well, first off i gathered the ingredients for the gravy...

1 28 oz can crushed tomato

1/2 cup dry red wine (at least)

1/2 cup water

1 tsp oregano (or so)

3 TBS chopped parsley

1/2 tsp basil (or so)

4 cloves garlic (minced)

1/2 cop chopped onion

1 large piece salt pork (1 pkg)

3/4 tsp salt

3 TBS grated Parmesan

1/4 tsp ground pepper

1/4 - 1/2 tsp sugar (to taste)

1 bay leaf

start by browning the salt pork in 2 TBS good olive oil

add the onion and cook over medium heat til soft, then add the garlic...cook til it get's nice and aromatic (careful, don't burn it!), then add the rest of the ingredients...bring to a near boil then set it to simmer on low for as long as you can, at least a couple of hours...3 or 4 is better...

now relax, enjoy the aromas....watch the sunset reflected in the pool...

have a little wine...

OK!  time to make the meatballs.  again, gather the ingredients...

1 lb ground beef
1/2 lb ground pork
1 1/2 cups torn Italian bread (no crust)
1/4 cup milk 
2 eggs 
3 TBS chopped parsley
2 cloves garlic (minced)
1 tsp salt

1/4 tsp pepper
3 TBS grated Parmesan 

combine bread and milk in a large bowl. let stand for 5 minutes. add ground

beef, ground pork, eggs, 3 TBS parsley, 3 TBS Parmesan, the 2 cloves of minced garlic, 1 tsp salt, 1/4 tsp pepper.  blend well.  form into the meatball size of your choice.  

it's all in the fingertips...

now, just brown the meatballs in a little olive oil in a skillet, add them to the gravy (with some browned hot italian sausage links if you like)...cook for another half hour or three, discard the salt pork, fix your favorite pasta...pour some more wine and, TA DA!...

mmmmmmmmm........

listening to michael hedges breakfast in the field