There are too many reasons to tell you why I love this Italian classic dish!
The red sauce is thick and rich, with a flavor that can only come with a long simmer of forty minutes.
To be honest, I am shocked that I haven’t cooked pasta in tomato sauce before. I mean, what was I waiting for? So, here we are with this delicious all time favorite.
A good plan would be to make ahead a batch of this fresh tomato sauce for (almost) every week night meal.
Last time I was not lucky enough to find ripe tomatoes at the grocery store so I ended up buying canned. Even those slightly bruised ones sold at a discount were also out.
Any tomato that is dense, sweet and blood red would make a fresh and bright-looking sauce. Next time I am going to stock up on fresh ripe tomatoes and fill a few zip lock bags for the freezer.
Anyway, just typing about it is making me and my husband hungry and we cannot wait to devour it.
Ingredients: Chicken Balls 1 pound ground chicken 3/4 cup breadcrumbs 1 Tbsp grated Parmesan cheese 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp red chilli powder 1/2 cup finely chopped coriander Salt to taste Sauce 3/4 Cup chopped onion 4 garlic cloves minced 1 Bay leaf Salt to taste 1 tsp Sugar (optional) 1 Tbsp tomato paste 1 Can of peeled tomatoes
- In a large bowl, combine ground chicken, bread crumbs, parsley, parmesan, black pepper, garlic powder and red chili powder. Mix well and form into 12 balls. Cover and keep them, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic until onion appears translucent. Add in tomatoes, salt, sugar (optional) and bay leaf. Cover, reduce heat to low, and simmer 40 minutes.
- In the meantime, cook spaghetti according to packet instructions.
- In the same saucepan, add in tomato paste and minced chicken balls and simmer for 30 minutes more. Add 1/4 cup water if you feel the sauce has thickened too much. Serve over a bed of spaghetti and top it off with more Parmesan.