Monday, December 26, 2011


This makes a lovely main course, and the red wine gives it a bit of sophistication. Be sure to cook for a while – you want to break down the tomatoes until the moisture is mostly absorbed. They get a beautifully sweet taste when you do that. Beware, this is a lot of food, appropriate for when you have a few guests.

¼ cup olive oil
1 onion, chopped
1 ½ Tbs. garlic, chopped
½ cup green olives, chopped
3 packages of frozen Quorn meatballs
28 oz. can diced tomatoes, including liquid
30 oz. tomato sauce
1 Tbs. dried marjoram
1 Tbs. dried thyme
1 Tbs. dried sage
1 Tbs. dried basil
1 Tbs. dried oregano
2 tsp. salt
1 tsp. pepper
1 cup red wine
¼ cup fresh parsley, chopped
Heat olive oil in large sauce pan over high heat. Add onions. Cook until tender, about 5 minutes. Add garlic, olives and meatballs. Cook until onions and meatballs are starting to brown, about 5 minutes. Add tomatoes, sauce, marjoram, thyme, sage, basil, oregano, salt and pepper. Bring to boil. Reduce heat to low and cover with a lid. Cook until liquid has been mostly absorbed, about 30 minutes. Stir occasionally to keep it from burning, but don’t worry when you scrape up some brown here and there. When liquid has been reduced by half, turn heat up to high and add red wine. Cook for an additional 10 minutes.  Serve with fresh parsley on top.

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