Trinity Red Sauce means blending three fresh ingredients to whole peeled tomatoes!
Fresh carrot really balances acidity in red sauce nicely and fresh garlic and onion enhance flavor! My favorite whole peeled tomatoes are from Cento, San Marzano Certified. You cannot go wrong with this vibrant, fresh sauce.
- 1 large carrot
- 1 medium onion
- 4-6 cloves of garlic
- 2-3 whole peeled tomatoes cans
Chop Carrot, Onion, garlic and sauté in 2-3 tablespoons of extra virgin olive oil for 6-7 minute on low heat. Add 2 cans (28 ounces each) of Cento whole peeled tomatoes. Simmer 45 minutes stirring occasionally. Use a hand held blender to create a smooth sauce.
Tips: Add a whole celery stalk to simmering sauce to balance acidy further while cooking. Add 2-3 bay leaves to simmering sauce for dimensional flavor. Discard both before using hand blender.
Optional: Add 2-4 fresh basil leaves after simmering just before using the hand blender to puree whole-peeled tomatoes for a fresh tomato basil sauce.
- 1lb lean ground beef (85% Lean)
- 1/2 zucchini grated
- 1 garlic clove
- 1 large egg
- 2-3 slices of toasted Italian bread
- 1/4 cup of milk
- 1/4 cup parmesan cheese
- Dashes of course Salt & cracked pepper
- Vegetable oil
Toast slices of Italian bread in oven for 7-9 minute until lightly brown & crispy. Allow toasted bread to cool and cut into ¼ inch cubes and soak in milk in a separate bowl until soft, but not mushy. Drain any excess before adding to mixture.
In medium mixing bowl, scramble egg and use a hand held cheese grated to add minced zucchini. Next add ground beef and blend in minced garlic, parmesan cheese and drained bread cubes, salt & pepper. Shape into 1.5 inch meat balls and heat on med-low until ½ inch pool of vegetable oil become hot in cast iron pan. Gently drop meatballs into pan and brown all over for 7-8 minutes.