If you've got some time to spend in the kitchen, here's the recipe I use for your 'Comfort Food'(mine too, I call it New Jersey Sunday Dinner).......

The meatballs and sauce both use the same onion mixture.
Ingredients

Onion Mixture
1/4 cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 teaspoons sugar, as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
3/4 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/4 pounds ground beef chuck (80 percent lean)
1 1/4 pounds ground veal

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

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"Sour Grapes make a bitter Whine." <(0)>

Going out in the sun for lunch today, toast with Gouda cheese.

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rOZZ
Music
Pictures

And a nice Rosé?

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And a nice Rosé?

Not allowed at work. Some good Tonic water instead :)

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rOZZ
Music
Pictures

Awww, go on, live a little....

:):)

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That's what I do Ian, day and night, till further notice :))

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rOZZ
Music
Pictures

No drinking here either. They have a breathalyzer on site here.

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No alcohol here at all, I don't need to add that to depression.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

If you've got some time to spend in the kitchen, here's the recipe I use for your 'Comfort Food'(mine too, I call it New Jersey Sunday Dinner).......

The meatballs and sauce both use the same onion mixture.
Ingredients

Onion Mixture
1/4 cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 teaspoons sugar, as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
3/4 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/4 pounds ground beef chuck (80 percent lean)
1 1/4 pounds ground veal

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

If you've got some time to spend in the kitchen, here's the recipe I use for your 'Comfort Food'(mine too, I call it New Jersey Sunday Dinner).......

The meatballs and sauce both use the same onion mixture.
Ingredients

Onion Mixture
1/4 cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 teaspoons sugar, as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
3/4 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/4 pounds ground beef chuck (80 percent lean)
1 1/4 pounds ground veal

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Going to try that D,G,, I'm game.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

If you've got some time to spend in the kitchen, here's the recipe I use for your 'Comfort Food'(mine too, I call it New Jersey Sunday Dinner).......

The meatballs and sauce both use the same onion mixture.
Ingredients

Onion Mixture
1/4 cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 teaspoons sugar, as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
3/4 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/4 pounds ground beef chuck (80 percent lean)
1 1/4 pounds ground veal

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Going to try that D,G,, I'm game.

hope it's not too much.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

The meatballs sound good. I've actually never bought veal.

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The mind is a weird and mysterious place

Veal for real.

Saltimbocca means "Jump into mouth", of course because i's so good.

Saltimbocca alla romana.

4 slices of veal 150 g each
4 tbsp olive oil extra virgin
4 slices prosciutto
8 leaves fresh sage
1 cup dry white wine

Pour the oil in a large skillet. Add the meat platters when the oil is really hot. Fry them for about 2 minutes on each side over medium heat. Add two sage leaves on each slice. Add salt and pepper. Be careful with the salt because the ham is salty. Then cover each meat slice with a slice of ham.

Then raise the heat to max and pour over the white wine and let it boil up. Cover the pan for about 2 minutes. Lift the lid to check on it.

The wine has now made the slices of ham wavy and slightly curled. The oil and the wine will be blended into a sauce. When this occurred the dish is ready to be served.

Bon appetite

French Fricadelli.

400g minced veal
300g minced beef
1 onion
1 tr bread soaked in milk
2 tablespoons tomato paste
20 cl beer
1 tablespoon flour

Gently fry the onion in some olive oil.
Mix the meat, onion and the bread.
Form the patties, put them in a pan to brown, add the flour. Let brown.
Then put the tomato paste, and the beer.
Simmer for about twenty minutes.

Succès assuré:)
One thing more: they are delicious even warmed.

Watching Diners, Dives and Drive-In's.

Lobster Mac n Cheese w/ Sweet Corn.

**DROOL**

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Watching Masterchef for kids.
Do you Think making an omelett is easy?
Then think again.
A 10 year old girl made a perfect omelett...

Many years ago in a TV show doing cooking they announced a competition, who is the best chef all time.
Many answers but they come to a conclusion.
Our mothers:)

Many years ago in a TV show doing cooking they announced a competition, who is the best chef all time.
Many answers but they come to a conclusion.
Our mothers:)

My mother taught Me to cook, clean and yes I can even use a needle and thread, I'm the triple threat here.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Many years ago in a TV show doing cooking they announced a competition, who is the best chef all time.
Many answers but they come to a conclusion.
Our mothers:)

My mother taught Me to cook, clean and yes I can even use a needle and thread, I'm the triple threat here.

Needle and thread I learned as a Boy Scout:)
And in the Army how to NOT need to Clean stuffs so often...
And my mom was a lousy Cook:)

Many years ago in a TV show doing cooking they announced a competition, who is the best chef all time.
Many answers but they come to a conclusion.
Our mothers:)

My mother taught Me to cook, clean and yes I can even use a needle and thread, I'm the triple threat here.

Needle and thread I learned as a Boy Scout:)
And in the Army how to NOT need to Clean stuffs so often...
And my mom was a lousy Cook:)

Mine was an excellent cook from Texas, in the US Army I was a sharpshooter, just 1 short of being an Expert at marksmanship. I also can type(self taught), learned to ride a horse(on My own, by sight, can't ride one anymore, too heavy), build a PC, I still can't work on a car though. I also got a First Aid merit badge at age 12 in the Boy Scouts, in less than 1 hour, among others.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

in the US Army I was a sharpshooter, just 1 short of being an Expert at marksmanship.

Shooting at shooting range was fun but clean the weapon was...
And have you cooked food in the winter, some strange cans with "food" and tried to clean your tools in a pool of ice...
Snuskburk Filthy Can.