Recipes

Recipes from our Award Winning Italian Recipes Cookbook

Ken Galli's Robust Marinara Sauce

Ingredients
1/4 cup Galli Italian Extra-Virgin Olive Oil
1/2 medium yellow onion, chopped
2 cans (27 ounces) crushed tomatoes
1 can (8 ounces) tomato paste
1 cup red table wine
3 garlic cloves, chopped
1 tablespoon dried basil
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 or 3 pork ribs
2 or 3 beef short ribs

Directions
Sauté onions and garlic in Galli olive oil until tender, in large pot

Add all other ingredients.

Cover and cook over low heat, stirring often, letting it cook down and simmer for 4 hours.

This recipe is wonderful as is on your favorite cooked pasta and also is quite delicious adding browned meatballs.

Yields 8 to 10 servings.

Galli's Famous Meatballs

Ingredients

1 pound ground chuck

1/4 pound lean ground pork

1/4 pound ground veal

1 cup Italian bread crumbs

1 teaspoon granulated garlic powder

1 tablespoon fresh Italian parsley, finely chopped

1 egg

Salt and pepper to taste

1/3 cup Galli Italian Extra-Virgin Olive Oil for browning

Directions

In large bowl, combine all ingredients until well blended.

Using your hands, gently form meat mixture into 12 meatballs.

Heat Galli Olive Oil in a large non-stick skillet over medium high heat. Add the meatballs, turning occasionally until well browned on all sides, about 6 to 8 minutes. Transfer to plate to drain.

These can be served as appetizers or added to marinara sauce.

Yield 4 to 6 servings.