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
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
All those flavors sound so good together. Clever idea to add pepperoni!