Yeah, frying meatballs
Listen, folks. I’m as sick of my non-cooking spell as anyone else who reads this blog. There are a lot of reasons why I haven’t been cooking lately, a swelteringly hot summer and heartbreak being two biggies. But there are only so many dinners of scrambled eggs (with truffle salt) and toast (ok, amazing rye rolls from Nordic Bread) a bonafide food lover can handle before feeling like a zombie. I’d been feeling the urge to cook again with the cooler weather, but had neither the time nor motivation to turn on the stove. Until Saturday.
I woke up wanting to make it all: blondies, kimchi, roasted root veggies, prosciutto and butter sandwiches, pot roast, Korean savory pancakes, and spaghetti with meatballs. Comfort food, food that reminded me of home, sweets – good, wholesome food. I wanted to get out of my head and into the kitchen where yummy things were possible in less than an hour. I wished for a weekend clear of any social or work commitments to putter around the kitchen and scour the pantry for recipe ideas. I still had to work on Saturday, and I still had plans, but the good news is that I finally eff-ing FINALLY made..some… food.. .from… goddamn…scratch!
I feel soooo much better now.
I decided to narrow it down to blondies (legal crack), roasted veggies (kabocha, carrots and parsnips) and spaghetti with meatballs. My friend Ce Ce dropped by on a whim after an afternoon of shopping for an evening of gab-n-grub. She looked awfully cozy bundled up in a blanket on the sofa while I shaped seasoned meat into little golf balls. The lovely familiar smell of sautéed garlic and onions gave me warmth and hope.
Simple Tomato Sauce
1 28-oz can crushed tomatoes
1 medium onion, diced
3 cloves garlic, minced or through a press
Olive oil, or a combo of oil and bacon fat, just because
½ t. salt
½ t. crushed red chili flakes
1 t. dried oregano
½ c. red wine
¼ c. fresh basil, chopped
Pinch sugar
Spaghetti
Parmesan cheese for garnish
Heat a couple tablespoons of oil or bacon fat / oil combo in a large saucepan over medium heat. Add onions and sauté until onion are soft and wilted, about 5 minutes. Add garlic and stir sauté for another minute or two. Add salt, chili flakes and oregano and stir for combined. Add the crushed tomatoes and red wine; lower heat to medium-low. Taste the sauce when it starts bubbling and add more salt or chili peppers to taste. I like to add a small pinch of sugar to balance the flavors. Allow the sauce to simmer for 20 – 30 minutes. Serve with spaghetti cooked al dente and a light dusting of freshly shaved parmesan. Equally good eaten alone or with a friend.
