Photo by tortuga
tortuga's Notes:
1 tablespoon olive oil Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1/2 cup onion, chopped Ask a question about this ingredient
1/2 cup green bell pepper, chopped Ask a question about this ingredient
2 cans crushed tomato, or about 4 cups fresh tomato, peeled, seeded and chopped Ask a question about this ingredient
1 tablespoon fresh oregano, chopped Ask a question about this ingredient
1 tablespoon fresh basil, chopped Ask a question about this ingredient
2 tablespoons crushed red pepper Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In a large sauce pan, heat olive oil over medium high heat.
Ask a question about this stepAdd garlic, onion and green bell pepper and cook until vegetables start to soften, maybe 3-5 minutes.
Ask a question about this stepAdd remaining ingredients and reduce the heat to simmer for 15-20 minutes. Set aside to cool slightly.
Ask a question about this stepWith an immersion blender or food processor, puree the sauce until smooth.
Ask a question about this step1 pound ground beef Ask a question about this ingredient
2 links Italian sausage, casings removed Ask a question about this ingredient
2 ounces pepperoni, chopped Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 cup onion, minced Ask a question about this ingredient
1/2 cup green bell pepper, minced Ask a question about this ingredient
Combine all ingredients in a large bowl and mix gently.
Ask a question about this stepShape into one inch meatballs and fry them up in a large skillet over medium high heat until browned.
Ask a question about this stepAt this point, you can refrigerate or freeze the meatballs until the party. Otherwise, plop them in the sauce and keep them warm in a chafing dish or crock pot.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
All those flavors sound so good together. Clever idea to add pepperoni!