May 2022

Besides the pink ribbon, there are other ways to raise awareness of cancer.  One of them is as “easy as pie” – literally. Chantal would like to encourage us all to Bake for a Cure!   We have the opportunity to work with Chantal Cookware for this fun #SundaySupper event.  The newest product from Chantal is their Easy as Pie-Dish.   This new pie dish simplifies the art of pie baking and it is pretty enough to display in your kitchen. 

Scalloped edges to help make the perfect crust!

Oven, microwave, freezer and dishwasher safe.

 Chantal will be running an on-line promotion during the #BakeforACure event.  The promotion includes a discount coupon code > BAKE4CURE.  The discount will be 20% off all Chantal pie dishes.  The code must be entered at checkout to receive the discount.  The coupon discount code is active October 16, 2012 through October 30, 2012 – so ladies and gentlemen…start your ovens!

Baking is good for the soul, as anyone who loves to bake – or loves to eat freshly baked cookies warm from the oven, can surely tell you.

All the baked goods we are making for this event will be taken to a medical cancer treatment professional or someone who has been affected by cancer.   Count your blessings and bake a pie!

This pie is everyone’s favorite.  It looks and tastes like a giant apple cinnamon-sticky bun.

Upside-down Apple Pie

Crust:

·         2 cups all-purpose flour

·         1/2 tsp. salt

·         6 Tbsp. shortening

·         2 Tbsp. cold unsalted butter

·         5 to 7 Tbsp. orange juice

Filling:

·         6 Tbsp. unsalted butter, melted, divided

·         1/2 cup packed brown sugar

·         1/2 cup chopped pecans

·         1 cup sugar

·         1/3 cup all-purpose flour

·         3/4 tsp. cinnamon

·         1/4 tsp. ground nutmeg

·         8 cups thinly sliced peeled, tart apples

Glaze:

·         1/2 cup confectioners’ sugar

·         2 to 3 tsp. orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.  Gradually add orange juice, tossing with a fork until dough forms a ball.  Divide dough into two balls.  Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line your deep-dish pie plate with heavy-duty foil, leaving 1-1/2 inches beyond the edge.  Coat foil with cooking spray.  Combine 4 Tbsp. butter, brown sugar and pecans; spoon into prepared pie plate.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.

Roll out one ball of pastry to fit pie plate.  Place pastry over nut mixture, pressing firmly against mixture and sides of plate.  Trim to 1 inch beyond plate filling.  Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling.  Trim to 1/4 inch beyond plate edge.  Fold bottom pastry over top pastry; seal and flute edges.  Cut for 1 inch slits in top pastry.

Bake at 375 degrees F. for 50 minutes or until apples are tender and crust is golden brown.  Cool for 15 minutes on a wire rack. 
Invert onto a serving platter; carefully remove foil.  Combine the glaze ingredients and drizzle over pie. These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day. As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang.   Check out these additional recipes, perfect to take to someone who you want to make feel special this month. The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat.

~Adapted from Taste of Home

Disclaimers: I received a pie dish from Chantal for this event. I was under no obligation to give a positive review. All opinions on this blog are my own unless specified or contained within a guest post. 

Besides the pink ribbon, there are other ways to raise awareness of cancer.  One of them is as “easy as pie” – literally. Chantal would like to encourage us all to Bake for a Cure!   We have the opportunity to work with Chantal Cookware for this fun #SundaySupper event.  The newest product from Chantal is their Easy as Pie-Dish.   This new pie dish simplifies the art of pie baking and it is pretty enough to display in your kitchen. 

Scalloped edges to help make the perfect crust!

Oven, microwave, freezer and dishwasher safe.

 Chantal will be running an on-line promotion during the #BakeforACure event.  The promotion includes a discount coupon code > BAKE4CURE.  The discount will be 20% off all Chantal pie dishes.  The code must be entered at checkout to receive the discount.  The coupon discount code is active October 16, 2012 through October 30, 2012 – so ladies and gentlemen…start your ovens!

Baking is good for the soul, as anyone who loves to bake – or loves to eat freshly baked cookies warm from the oven, can surely tell you.

All the baked goods we are making for this event will be taken to a medical cancer treatment professional or someone who has been affected by cancer.   Count your blessings and bake a pie!

This pie is everyone’s favorite.  It looks and tastes like a giant apple cinnamon-sticky bun.

Upside-down Apple Pie

Crust:

·         2 cups all-purpose flour

·         1/2 tsp. salt

·         6 Tbsp. shortening

·         2 Tbsp. cold unsalted butter

·         5 to 7 Tbsp. orange juice

Filling:

·         6 Tbsp. unsalted butter, melted, divided

·         1/2 cup packed brown sugar

·         1/2 cup chopped pecans

·         1 cup sugar

·         1/3 cup all-purpose flour

·         3/4 tsp. cinnamon

·         1/4 tsp. ground nutmeg

·         8 cups thinly sliced peeled, tart apples

Glaze:

·         1/2 cup confectioners’ sugar

·         2 to 3 tsp. orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.  Gradually add orange juice, tossing with a fork until dough forms a ball.  Divide dough into two balls.  Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line your deep-dish pie plate with heavy-duty foil, leaving 1-1/2 inches beyond the edge.  Coat foil with cooking spray.  Combine 4 Tbsp. butter, brown sugar and pecans; spoon into prepared pie plate.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.

Roll out one ball of pastry to fit pie plate.  Place pastry over nut mixture, pressing firmly against mixture and sides of plate.  Trim to 1 inch beyond plate filling.  Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling.  Trim to 1/4 inch beyond plate edge.  Fold bottom pastry over top pastry; seal and flute edges.  Cut for 1 inch slits in top pastry.

Bake at 375 degrees F. for 50 minutes or until apples are tender and crust is golden brown.  Cool for 15 minutes on a wire rack. 
Invert onto a serving platter; carefully remove foil.  Combine the glaze ingredients and drizzle over pie. These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day. As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang.   Check out these additional recipes, perfect to take to someone who you want to make feel special this month. The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat.

~Adapted from Taste of Home

Disclaimers: I received a pie dish from Chantal for this event. I was under no obligation to give a positive review. All opinions on this blog are my own unless specified or contained within a guest post. 

This month’s CRAZY COOKING CHALLENGE  – Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs…..with no meat! These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there’s not a bit of meat in them – just eggs, grated cheese, and bread crumbs plus garlic and basil.  Ahh the ingenuity of Italian cooks, who have turned the simplest staples of a kitchen into a treat!  These make great party hors d’oeuvres when they are fried and crispy, you won’t even need any sauce.  With the sauce they make a vegetarian main course. When I was growing up, whenever my mom would make breaded and fried pork chops or chicken, she would always take the leftover breadcrumbs and eggs, mix them up and fry it into a patty.  It usually took on the shape of the meat and you would have to check to see if you got the meat or the “foondi” as we would call it.  It was my favorite!  When I saw this recipe for meatless meatballs made with the same ingredients, I had to try it.

I actually made these twice.  The first time I followed the recipe and the meatballs were very dense and very salty from the Pecorino cheese.  The second time, I made the mixture to the consistency that we made the “foondi” and the meatballs were light and crispy with enough of the Pecorino to really make them taste “authentic”.

Meatless Pecorino Meatballs 

8 large eggs

1 cup fine, dry bread crumbs

1 cup Parmigiano-Reggiano, grated

1/4 to 1/2 cup Pecorino Romano, grated

1/2 tsp. kosher salt

2 Tbsp. finely chopped fresh basil

1 plump garlic clove, finely minced

1/2 cup vegetable oil plus 2 Tbsp. unsalted butter (for frying)

Tomato Sauce

Fresh basil for garnish

1. Beat the eggs well in a large mixing bowl.  Add the bread crumbs, grated cheeses, salt, chopped basil and garlic and mix well.  The dough should come together in a soft mass, leaving the sides of the bowl.  If it is very sticky, work in more bread crumbs a bit at a time.

 Take a heaping Tablespoon and gently roll them into a smooth ball.

Heat oil and butter in a large skillet and gently fry until brown on all sides and cooked through.

Drain on paper towel.

To finish and serve the polpettine with tomato sauce, heat 6 cups of the sauce to a simmer.  Drop in the polpettine and return the sauce to a simmer.  Cook for about 10 minutes or until heated through.  Keep in mind that the longer the meatballs stay in the sauce, the more they will absorb it and become soft, just as delicious, but delicate to handle.

Tomato Sauce 

2 35-ounce can peeled italian tomatoes, lightly crushed

1/4 cup extra virgin olive oil

1 cup chopped onion

1/2 cup finely shredded peeled carrot

1/2 cup finely chopped celery

Kosher salt to taste

Peperoncino flakes to taste

Pass the tomatoes through a blender until smooth.  Heat the oil in a 3-quart saucepan over medium heat.  Add the onion, and cook until wilted, about 3 minutes.  Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the tomatoes and bring to a boil.  Season lightly with salt and peperoncino.  Once it’s boiling, lower the heat to a simmer and cook, stirring occasionally until thickened, about 45 minutes.  

Season with salt and peperoncino to taste.

Makes about 15 meatballs

~Adapted from Lidia Cooks from the Heart of Italy 

Besides the pink ribbon, there are other ways to raise awareness of cancer.  One of them is as “easy as pie” – literally. Chantal would like to encourage us all to Bake for a Cure!   We have the opportunity to work with Chantal Cookware for this fun #SundaySupper event.  The newest product from Chantal is their Easy as Pie-Dish.   This new pie dish simplifies the art of pie baking and it is pretty enough to display in your kitchen. 

Scalloped edges to help make the perfect crust!

Oven, microwave, freezer and dishwasher safe.

 Chantal will be running an on-line promotion during the #BakeforACure event.  The promotion includes a discount coupon code > BAKE4CURE.  The discount will be 20% off all Chantal pie dishes.  The code must be entered at checkout to receive the discount.  The coupon discount code is active October 16, 2012 through October 30, 2012 – so ladies and gentlemen…start your ovens!

Baking is good for the soul, as anyone who loves to bake – or loves to eat freshly baked cookies warm from the oven, can surely tell you.

All the baked goods we are making for this event will be taken to a medical cancer treatment professional or someone who has been affected by cancer.   Count your blessings and bake a pie!

This pie is everyone’s favorite.  It looks and tastes like a giant apple cinnamon-sticky bun.

Upside-down Apple Pie

Crust:

·         2 cups all-purpose flour

·         1/2 tsp. salt

·         6 Tbsp. shortening

·         2 Tbsp. cold unsalted butter

·         5 to 7 Tbsp. orange juice

Filling:

·         6 Tbsp. unsalted butter, melted, divided

·         1/2 cup packed brown sugar

·         1/2 cup chopped pecans

·         1 cup sugar

·         1/3 cup all-purpose flour

·         3/4 tsp. cinnamon

·         1/4 tsp. ground nutmeg

·         8 cups thinly sliced peeled, tart apples

Glaze:

·         1/2 cup confectioners’ sugar

·         2 to 3 tsp. orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.  Gradually add orange juice, tossing with a fork until dough forms a ball.  Divide dough into two balls.  Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line your deep-dish pie plate with heavy-duty foil, leaving 1-1/2 inches beyond the edge.  Coat foil with cooking spray.  Combine 4 Tbsp. butter, brown sugar and pecans; spoon into prepared pie plate.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.

Roll out one ball of pastry to fit pie plate.  Place pastry over nut mixture, pressing firmly against mixture and sides of plate.  Trim to 1 inch beyond plate filling.  Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling.  Trim to 1/4 inch beyond plate edge.  Fold bottom pastry over top pastry; seal and flute edges.  Cut for 1 inch slits in top pastry.

Bake at 375 degrees F. for 50 minutes or until apples are tender and crust is golden brown.  Cool for 15 minutes on a wire rack. 
Invert onto a serving platter; carefully remove foil.  Combine the glaze ingredients and drizzle over pie. These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day. As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang.   Check out these additional recipes, perfect to take to someone who you want to make feel special this month. The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat.

~Adapted from Taste of Home

Disclaimers: I received a pie dish from Chantal for this event. I was under no obligation to give a positive review. All opinions on this blog are my own unless specified or contained within a guest post. 

Besides the pink ribbon, there are other ways to raise awareness of cancer.  One of them is as “easy as pie” – literally. Chantal would like to encourage us all to Bake for a Cure!   We have the opportunity to work with Chantal Cookware for this fun #SundaySupper event.  The newest product from Chantal is their Easy as Pie-Dish.   This new pie dish simplifies the art of pie baking and it is pretty enough to display in your kitchen. 

Scalloped edges to help make the perfect crust!

Oven, microwave, freezer and dishwasher safe.

 Chantal will be running an on-line promotion during the #BakeforACure event.  The promotion includes a discount coupon code > BAKE4CURE.  The discount will be 20% off all Chantal pie dishes.  The code must be entered at checkout to receive the discount.  The coupon discount code is active October 16, 2012 through October 30, 2012 – so ladies and gentlemen…start your ovens!

Baking is good for the soul, as anyone who loves to bake – or loves to eat freshly baked cookies warm from the oven, can surely tell you.

All the baked goods we are making for this event will be taken to a medical cancer treatment professional or someone who has been affected by cancer.   Count your blessings and bake a pie!

This pie is everyone’s favorite.  It looks and tastes like a giant apple cinnamon-sticky bun.

Upside-down Apple Pie

Crust:

·         2 cups all-purpose flour

·         1/2 tsp. salt

·         6 Tbsp. shortening

·         2 Tbsp. cold unsalted butter

·         5 to 7 Tbsp. orange juice

Filling:

·         6 Tbsp. unsalted butter, melted, divided

·         1/2 cup packed brown sugar

·         1/2 cup chopped pecans

·         1 cup sugar

·         1/3 cup all-purpose flour

·         3/4 tsp. cinnamon

·         1/4 tsp. ground nutmeg

·         8 cups thinly sliced peeled, tart apples

Glaze:

·         1/2 cup confectioners’ sugar

·         2 to 3 tsp. orange juice

In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.  Gradually add orange juice, tossing with a fork until dough forms a ball.  Divide dough into two balls.  Wrap in plastic wrap; refrigerate for at least 30 minutes.

Line your deep-dish pie plate with heavy-duty foil, leaving 1-1/2 inches beyond the edge.  Coat foil with cooking spray.  Combine 4 Tbsp. butter, brown sugar and pecans; spoon into prepared pie plate.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.

Roll out one ball of pastry to fit pie plate.  Place pastry over nut mixture, pressing firmly against mixture and sides of plate.  Trim to 1 inch beyond plate filling.  Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling.  Trim to 1/4 inch beyond plate edge.  Fold bottom pastry over top pastry; seal and flute edges.  Cut for 1 inch slits in top pastry.

Bake at 375 degrees F. for 50 minutes or until apples are tender and crust is golden brown.  Cool for 15 minutes on a wire rack. 
Invert onto a serving platter; carefully remove foil.  Combine the glaze ingredients and drizzle over pie. These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day. As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang.   Check out these additional recipes, perfect to take to someone who you want to make feel special this month. The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat.

~Adapted from Taste of Home

Disclaimers: I received a pie dish from Chantal for this event. I was under no obligation to give a positive review. All opinions on this blog are my own unless specified or contained within a guest post. 

This month’s CRAZY COOKING CHALLENGE  – Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs…..with no meat! These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there’s not a bit of meat in them – just eggs, grated cheese, and bread crumbs plus garlic and basil.  Ahh the ingenuity of Italian cooks, who have turned the simplest staples of a kitchen into a treat!  These make great party hors d’oeuvres when they are fried and crispy, you won’t even need any sauce.  With the sauce they make a vegetarian main course. When I was growing up, whenever my mom would make breaded and fried pork chops or chicken, she would always take the leftover breadcrumbs and eggs, mix them up and fry it into a patty.  It usually took on the shape of the meat and you would have to check to see if you got the meat or the “foondi” as we would call it.  It was my favorite!  When I saw this recipe for meatless meatballs made with the same ingredients, I had to try it.

I actually made these twice.  The first time I followed the recipe and the meatballs were very dense and very salty from the Pecorino cheese.  The second time, I made the mixture to the consistency that we made the “foondi” and the meatballs were light and crispy with enough of the Pecorino to really make them taste “authentic”.

Meatless Pecorino Meatballs 

8 large eggs

1 cup fine, dry bread crumbs

1 cup Parmigiano-Reggiano, grated

1/4 to 1/2 cup Pecorino Romano, grated

1/2 tsp. kosher salt

2 Tbsp. finely chopped fresh basil

1 plump garlic clove, finely minced

1/2 cup vegetable oil plus 2 Tbsp. unsalted butter (for frying)

Tomato Sauce

Fresh basil for garnish

1. Beat the eggs well in a large mixing bowl.  Add the bread crumbs, grated cheeses, salt, chopped basil and garlic and mix well.  The dough should come together in a soft mass, leaving the sides of the bowl.  If it is very sticky, work in more bread crumbs a bit at a time.

 Take a heaping Tablespoon and gently roll them into a smooth ball.

Heat oil and butter in a large skillet and gently fry until brown on all sides and cooked through.

Drain on paper towel.

To finish and serve the polpettine with tomato sauce, heat 6 cups of the sauce to a simmer.  Drop in the polpettine and return the sauce to a simmer.  Cook for about 10 minutes or until heated through.  Keep in mind that the longer the meatballs stay in the sauce, the more they will absorb it and become soft, just as delicious, but delicate to handle.

Tomato Sauce 

2 35-ounce can peeled italian tomatoes, lightly crushed

1/4 cup extra virgin olive oil

1 cup chopped onion

1/2 cup finely shredded peeled carrot

1/2 cup finely chopped celery

Kosher salt to taste

Peperoncino flakes to taste

Pass the tomatoes through a blender until smooth.  Heat the oil in a 3-quart saucepan over medium heat.  Add the onion, and cook until wilted, about 3 minutes.  Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the tomatoes and bring to a boil.  Season lightly with salt and peperoncino.  Once it’s boiling, lower the heat to a simmer and cook, stirring occasionally until thickened, about 45 minutes.  

Season with salt and peperoncino to taste.

Makes about 15 meatballs

~Adapted from Lidia Cooks from the Heart of Italy 

This month’s CRAZY COOKING CHALLENGE  – Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs…..with no meat! These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there’s not a bit of meat in them – just eggs, grated cheese, and bread crumbs plus garlic and basil.  Ahh the ingenuity of Italian cooks, who have turned the simplest staples of a kitchen into a treat!  These make great party hors d’oeuvres when they are fried and crispy, you won’t even need any sauce.  With the sauce they make a vegetarian main course. When I was growing up, whenever my mom would make breaded and fried pork chops or chicken, she would always take the leftover breadcrumbs and eggs, mix them up and fry it into a patty.  It usually took on the shape of the meat and you would have to check to see if you got the meat or the “foondi” as we would call it.  It was my favorite!  When I saw this recipe for meatless meatballs made with the same ingredients, I had to try it.

I actually made these twice.  The first time I followed the recipe and the meatballs were very dense and very salty from the Pecorino cheese.  The second time, I made the mixture to the consistency that we made the “foondi” and the meatballs were light and crispy with enough of the Pecorino to really make them taste “authentic”.

Meatless Pecorino Meatballs 

8 large eggs

1 cup fine, dry bread crumbs

1 cup Parmigiano-Reggiano, grated

1/4 to 1/2 cup Pecorino Romano, grated

1/2 tsp. kosher salt

2 Tbsp. finely chopped fresh basil

1 plump garlic clove, finely minced

1/2 cup vegetable oil plus 2 Tbsp. unsalted butter (for frying)

Tomato Sauce

Fresh basil for garnish

1. Beat the eggs well in a large mixing bowl.  Add the bread crumbs, grated cheeses, salt, chopped basil and garlic and mix well.  The dough should come together in a soft mass, leaving the sides of the bowl.  If it is very sticky, work in more bread crumbs a bit at a time.

 Take a heaping Tablespoon and gently roll them into a smooth ball.

Heat oil and butter in a large skillet and gently fry until brown on all sides and cooked through.

Drain on paper towel.

To finish and serve the polpettine with tomato sauce, heat 6 cups of the sauce to a simmer.  Drop in the polpettine and return the sauce to a simmer.  Cook for about 10 minutes or until heated through.  Keep in mind that the longer the meatballs stay in the sauce, the more they will absorb it and become soft, just as delicious, but delicate to handle.

Tomato Sauce 

2 35-ounce can peeled italian tomatoes, lightly crushed

1/4 cup extra virgin olive oil

1 cup chopped onion

1/2 cup finely shredded peeled carrot

1/2 cup finely chopped celery

Kosher salt to taste

Peperoncino flakes to taste

Pass the tomatoes through a blender until smooth.  Heat the oil in a 3-quart saucepan over medium heat.  Add the onion, and cook until wilted, about 3 minutes.  Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the tomatoes and bring to a boil.  Season lightly with salt and peperoncino.  Once it’s boiling, lower the heat to a simmer and cook, stirring occasionally until thickened, about 45 minutes.  

Season with salt and peperoncino to taste.

Makes about 15 meatballs

~Adapted from Lidia Cooks from the Heart of Italy