The Perfect Italian Recipe to Pair Cowboy Canyon 2018 “Buttero” Barbera
2 tablespoons olive oil
1/2 stick butter
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated pamesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1/2 pound sweet italian sausages, casings removed
1/2 pound ground beef
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
Heat oil and butter in a heavy large pot over medium-low heat. Add onion; saute until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
Preheat oven to 350 F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in parmesan, onion, basil, egg, garlic, and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
1/4 lb meat per person.