Crushed Meatball Ragu
Discover the hearty and comforting Crushed Meatball Ragu, a modern twist on a classic Italian sauce. This dish combines tender crushed meatballs with a rich tomato base, perfect for pairing with your favorite pasta or crusty bread.
Ingredients
- 2 cups ground beef ideally grass-fed
- 1 cup breadcrumbs preferably homemade
- 2 large eggs free-range
- 4 cloves garlic minced
- 1 cup Parmesan cheese freshly grated
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 1 can tomato sauce 400g, crushed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- ¼ cup fresh basil chopped, plus extra for garnish
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, half of the minced garlic, and Parmesan cheese. Mix until well combined, but do not overwork the meat.
- Roll the mixture into medium-sized meatballs, roughly the size of a golf ball.
- In a large skillet, heat the olive oil over medium heat (180°C or 350°F). Add the meatballs and cook, turning occasionally, until brown on all sides, about 8 minutes. Remove meatballs and set aside.
- In the same skillet, add the onion and remaining garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Pour in the crushed tomato sauce. Season with salt and pepper. Return the meatballs to the skillet, crushing them slightly with a spoon to incorporate into the sauce.
- Simmer over low heat (160°C or 320°F) for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Stir in the chopped basil and remove from heat.
Notes
For a deeper flavor, consider adding a splash of red wine to the sauce. You may substitute ground turkey or chicken for a lighter version.
Nutrition
Calories: 605kcalCarbohydrates: 24gProtein: 36gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 190mgSodium: 1293mgPotassium: 475mgFiber: 2gSugar: 3gVitamin A: 413IUVitamin C: 3mgCalcium: 396mgIron: 4mg
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