Our last two attempts at "fresh homemade pasta" (mushroom parpadelle and gnocchi) didn't really work out so well but the ravioli were delicious. Since we finished all of the sauce I had to make some more (plus Jeremy is craving lasagna and it kills me to buy frozen). I can't really give away family secrets since when my mother taught me she said you "add parsley.... till it smells right" so I have never used a measuring cup
I first made some meatballs (makes about 7-9)
1 lb ground beef (my mom says go for 85%)
1 egg
1/4 c grated cheese
1/2 c bread crumbs
2 tbsp parsley
2 diced garlic greens (first of my CSA season)
salt & pepper
3-4 tbsp olive oil
2 clove garlic rough chopped
1) mix all the top ingredients until uniform. roll into balls with approx 1 1/2" diameter
2) heat oil in large pan (big enough to hold all sauce) and once hot add meatballs and garlic chunks. Be careful not to burn garlic! Turn meatballs every 3-5 min (about 15 min total). Don't crowd pan.
3) drain on paper towels
For this batch I also used some hot italian sausage so I fried that up as well. Usually at this point I take out all the meat and set it aside while I make the rest of my sauce but today I went for meat sauce since I am making lasagna.
Meat Sauce
1 lb of meatball recipe
2 sausages- casing removed
4 tbsp olive oil
garlic clove - rough chopped
3 x 24 oz cans crushed tomato (probably should have been all 4 but I got distracted with tonights dinner and forgot one!)
2 tsp garlic powder
1 tbsp parsley
2 tbsp basil
salt & pepper
2 tbsp garlic greens
1) heat oil and fry meat until brown - crumble
2) add the tomato and herbs to the meat - stir every 15 min
3) keep on low heat for 4+ hours
you can cool and store in freezer for longer periods at this point
