MAMA LEONA RECIPES

Steps:

• Put all ingredients (except the meat and onions) in a large pot.
• Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
• Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
• The sauce needs to cook until it bloops—namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
• Remove and discard the chillies and bay leaves.
• What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
• Drain off any fat.
• Add meat mixture to cooked sauce and stir well.
• Heat the mixture well, then ladle over pasta.

Steps:

• For the sauce, heat a large Dutch oven over medium heat with oil, 6 slow turns of the pan
• Add onions, garlic, salt and pepper, and cook slowly until very soft, 15 minutes, stirring frequently and lowering the heat if the onions begin to brown
• Add tomatoes and break them up, add passata, cheese rind and basil, and simmer at a low bubble for a minimum of 30 minutes
• For the meatballs, sauté the onions and garlic in olive oil in a small skillet over medium-low heat until very soft, about 15 minutes
• Add a splash of water if the onions begin to brown; let cool
• Soak the bread in milk for 10 minutes then squeeze out excess liquid and crumble into moist crumbs
• Place meats in a bowl and season with salt and pepper
• Add breadcrumbs and season with allspice or cloves
• Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix
• Roll large meatballs about 2 ½-inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO
• (Tip: The meatballs freeze well but do not add mozzarella if freezing them
• ) Bake meatballs at 375 °F for about 15 minutes then cover with about half of the sauce and mozzarella, and bake about 15 minutes more
• Meanwhile, bring a large pot of water to rolling boil, add salt to liberally season water and cook pasta 1-2 minutes less than al dente
• Reserve 1 cup of starchy water and drain pasta
• Toss pasta with half the sauce and add starchy water and more grated cheese if you like
• Drizzle with EVOO to gloss the sauce and pasta once it emulsifies
• Top with torn basil and serve
• Pass meatballs at the table to place on top of pasta