Now my mom is a bit weird, and doesn’t eat poultry, but eats beef. I bought organic ground beef and made some delicious meatballs in a spicy red wine and fennel seed marinara. My key to maximum moistness is cooking them half way in a hot oven to form the outside shape, then simmering them in the sauce to retain the most moisture (because I use 96/4 fat content). I also stuffed them with a little bit of mozzarella (idea from Rachael Ray) and sun dried tomatoes, for a little extra flavor.
We’re big fans of anything spinach and artichoke, so I thought a spinach pasta ravioli with artichoke filling would be great. Then to get our veggies in, I made grilled eggplant, simply seasoned and grilled until tender. This meal was a bit time consuming, but it was fun to cook with and for my mom!
1 tbsp. EVOO
½ yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
1 15 oz. can organic diced tomatoes
1 15 oz. can organic tomato sauce
1 6 oz. can organic tomato paste
10 torn basil leaves
In a saucepot over medium low, add EVOO, onion and garlic. Season with salt and pepper. Sweat onions and garlic for 5 minutes. Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes. Cover and simmer for 20 minutes. Add torn basil right before serving.