Decisions.

Decisions, decisions. I know that we all make decisions every.single.day. From the time we wake up in the morning, until the time we rest our head on our pillow at night. Life is all about decisions, some of them extremely life effecting decisions, others, well...not so much. Right now I am being faced with a lot of life-altering decisions that I will discuss when the time is right. I have never been known as a person who can make a decision to save her life. Seriously, I have a hard time shopping for shoes at the mall because I can't decide whether or not I was a pair of high-heels or converse and...why can't I have both? Anyway, you get it. I hate making decisions, but right now, I have to put my game face on and make a decision that is going to effect the rest of my life...career-wise. That's where meatballs and pasta sauce come into play.

 There are no decisions with a one-pot tomato sauce.

It's real simple...tomato, herbs, garlic, simmer...

 Rolling meatballs is therapeutic...now I know why Italians are so easy-going...most of them with low blood pressure. No decisions. The only decision they have to make is the choice between a bowl of angel hair, or a hearty piece of lasagna. That's after they take their mid-afternoon siesta.

What a life.

Simplicity at it's best.

 

So, make one decision today...to have meatballs and pasta sauce for dinner.

It will change your life. No questions asked.

Garlic-Herb Tomato Sauce with Italian Meatballs:

Ingredients:

For the sauce:

3 8 oz. cans unsalted tomato sauce

2 14.5 oz. cans unsalted, whole, peeled tomatoes, with their juices

1 6 oz. can tomato paste

3 sprigs of fresh thyme, finely chopped

3 sprigs of fresh rosemary, finely chopped

3 sprigs of fresh oregano, finely chopped

1 bunch of fresh basil, roughly chopped

1/2 c. fresh Italian flat-leaf parsley, roughly chopped

4 cloves of garlic, minced

salt and freshly ground black pepper, to taste

For the meatballs:

2 lbs. ground top sirloin

1 lb. ground chuck

1/2 red onion, finely diced

3 ribs of celery, finely diced

3 cloves of garlic, minced

1 bunch of fresh basil, roughly chopped

1/2 c. fresh Italian flat-leaf parsley, roughly chopped

3 sprigs of fresh oregano, finely chopped

3 sprigs of fresh thyme, finely chopped

2 eggs

1/2 c. freshly grated Parmesan cheese

salt and freshly ground black pepper, to taste

extra-virgin olive oil

Instructions:

1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. For the sauce, place all ingredients (except salt and pepper) in a medium heavy-bottom pot. Mix all of the the ingredients together.

3. Place the pot on the stove over medium heat, stir occasionally until it begins to bubble, about 10 minutes. Reduce the heat to low and let simmer for three hours, checking the sauce occasionally and stirring as needed. Taste the sauce and add salt and pepper to taste.

4. For the meatballs, place all of the ingredients (except the evoo) in a large mixing bowl and using your hands, mix everything until evenly distributed. 

5. Roll the meatballs into golf-ball sized balls and place on the prepared baking sheets. Drizzle each with a bit of evoo. Bake for 40-45 minutes, or until golden brown and tender. (Times will vary with ovens so check on them occasionally).

Note: Serve meatballs with sauce and top liberally with freshly grated Parmesan cheese!

Makes 22 meatballs and about 4 cups of sauce.

MANGIA!!!