This recipe was prepared using Braun’s MultiQuick 7 hand blender with its food processor and 2-cup chopper attachments.
Ingredients
For the sauce:
Yields about 3 ½ cups sauce
- 1 medium onion
- 2 garlic cloves
- ¼ cup olive oil
- 28-oz. can peeled tomatoes
- 2 tbsp sherry vinegar
- 1 tbsp sugar
- 2 bay leaves
- 1 sprig of fresh thyme
- 4 torn basil leaves
- Salt and pepper to taste
For the meatballs:
- 1 lb. lean beef, cut into 1-inch chunks
- 1 medium onion
- 1 egg yolk
- 2 tbsp plain breadcrumbs
- 1 tbsp chopped parsley
- Salt and pepper to taste
- Olive oil, for frying meatballs
- 1 lb. spaghetti or linguini, cooked according to pack instructions
- Fresh parmesan cheese, for serving.
- Finely chop the onion and garlic using Braun’s MultiQuick 7 2-cup chopper with the hand blender.
- Heat olive oil in a sauce pan over medium heat. Then add the chopped garlic and onions, lower heat and cook for 5 to 8 minutes, until softened, stirring often.
- Then add the tomatoes, vinegar and bay leaves and cook for 20 to 25 minutes on medium low, stirring occasionally.
- Pour the cooked sauce ingredients into the Braun MultiQuick 7 food processor attachment with the chopping blade chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to desired texture. Remove to a pot and season with salt and pepper.
- For the meatballs, place the beef, parsley and onions in the 2-cup chopper attachment. Transfer the mixture to a big bowl.
- Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the meat mixture into about 30 meatballs using a tablespoon.
- Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for an additional 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan cheese.