I’m real goofy and cooked this forever ago and never posted it! This recipe comes from one of our fantastic local food magazines, Sauce, and is from a fantastic local Italian restaurant I brought my family too– Trattoria Marcella. St Louis has a wonderful, authentic Italian neighborhood, which means you can get great ingredients there! Life is good.
*Note: I should begin by saying . . I totally didn’t make homemade meatballs. Don’t get me wrong, I’m sure they’re the bomb. BUT . . I didn’t do them that day. Try them out and tell me, yes? The recipe I’ve linked to has the full recipe, but since I used frozen (and delish) ones I got from my CSA with local meat and whatnot, I won’t post it here.
San Marzano Tomato Sauce
Extra-virgin olive oil
1 medium yellow onion, diced
1 large carrot, peeled and diced
1½ Tbsp. minced garlic
4 16-oz. cans whole San Marzano tomatoes
1½ Tbsp. chopped fresh basil
Kosher salt and freshly ground black pepper to taste
- Coat a medium pot with extra-virgin olive oil over medium heat. Saute the onion, carrot and garlic until soft.
- Meanwhile, add the tomatoes to a large bowl and crush with your hands.
- Add the crushed tomatoes, basil and salt and pepper to the pot with the sauteed vegetables. Stir to combine. Cook 30 minutes over medium heat.
- Carefully purée the sauce in a food processor or with a hand blender.
**I really liked the mirepoix in this sauce!!
**I also used a different polenta recipe because I wanted a really strong taste, so I used this parmesan grits recipe I love.
- 3 tablespoons unsalted butter
- Kosher salt
- 1 cup stone-ground grits
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk
- ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- Freshly ground pepper
- In a medium saucepan, bring 3 ½ cups of water to a boil with 1 tablespoon of the butter. Add a generous pinch of salt and gradually whisk in the grits. Cook over moderately low heat, whisking often, until the grits are thick and just tender, about 30 minutes.
- Meanwhile, in another medium saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour, and when it is bubbling, gradually whisk in the milk. Cook over moderate heat, whisking frequently, until thickened and no floury taste remains, 8 to 10 minutes. Stir in the grated cheese and cook until just melted, about 2 minutes.
- Using a rubber spatula, fold the Parmesan sauce into the grits and season with salt and pepper. Serve right away.