Looking for suggestions
Hello, I'm new to the community. Tomorrow night I am making meatball subs for dinner and I need to come up with some kind of side dish. Any suggestions?
Meatball Subs
INGREDIENTS
INSTRUCTIONS
Marinara Sauce
2 med. onions, peeled and diced
1 stalk celery minced
1 carrot, peeled and minced
1 package sliced crimini ( baby portabella) mushrooms, approximately two cups
2 Tbsp olive oil
5-6 cloves of garlic, minced, approximately 2 Tbsp.
2 Tbsp dried herbs such as basil, oregano, rosemary, thyme, marjoram.
2 dried bay leaves
1/2 cup red wine
2 (32-ounce) cans crushed tomatoes ( if the tomatos are very acidic, add a couple tbsp. sugar to counteract it)
salt and pepper to taste
In a large soup pot, heat up the olive oil just until it starts to shimmer. Add the onions, celery, mushrooms and carrot and cook slowly, on medium heat until the onions caramelize and the rest of the vegetables are tender. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste. If sauce is too thin you can thicken it with the addition of tomato paste. This sauce freezes very well.
Meatball Subs
INGREDIENTS
- 1 batch of Itaian style meatballs
- 1/4 cup Marina sauce
- 1 hoagie roll, about 6 inches long
- 2 ounces fresh mozzarella, thinly sliced
INSTRUCTIONS
- Heat the broiler to low and arrange the rack in the middle of the oven. Warm up the meatballs in the sauce in a covered microwaveable bowl or on the stovetop.
- Cut a 1-inch V-shaped notch out of the top of the hoagie roll and discard. Remove some of the roll’s interior to form a pocket so the meatballs can fit easily.
- Arrange the meatballs in the roll, cover with sauce, top with mozzarella, and put on a foil-lined baking sheet.
- Place under the heated broiler until cheese is melty and golden and bread is toasty around the edges, about 3 to 4 minutes.
Marinara Sauce
2 med. onions, peeled and diced
1 stalk celery minced
1 carrot, peeled and minced
1 package sliced crimini ( baby portabella) mushrooms, approximately two cups
2 Tbsp olive oil
5-6 cloves of garlic, minced, approximately 2 Tbsp.
2 Tbsp dried herbs such as basil, oregano, rosemary, thyme, marjoram.
2 dried bay leaves
1/2 cup red wine
2 (32-ounce) cans crushed tomatoes ( if the tomatos are very acidic, add a couple tbsp. sugar to counteract it)
salt and pepper to taste
In a large soup pot, heat up the olive oil just until it starts to shimmer. Add the onions, celery, mushrooms and carrot and cook slowly, on medium heat until the onions caramelize and the rest of the vegetables are tender. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste. If sauce is too thin you can thicken it with the addition of tomato paste. This sauce freezes very well.