The Organic Butcher of McLean's meatballs (made in-house) make this recipe easy and delicious...
This recipe uses our dried Grano di Inverno Girelle pasta. Any of our fresh or dried pasta types would work. In fact, my family had leftovers with Foggy Mountain Pasta Bucatini (it was delicious).
6 tbsp Olive oil
28 oz Marzan tomatoes
4 Cloves garlic
Pinch red pepper flakes
1/2 c Fresh basil
Meatballs from The Organic Butcher of McLean
Sauce: Warm 2 Tbsp oil. Brown onion and garlic. Add tomatoes and spices. Cook until tomatoes look more like a sauce than tomatoes, approximately 15 min. Alternatively, you could puree in a blender once cooked to make a smoother sauce.
Meatballs: Warm 4 Tbsp oil. Add meatballs. Brown all 4 sides, approx 5-8 min. Then add to tomato sauce. Foggy Mountain
Pasta: Follow the instructions on the box! Toss with meatballs and sauce. Enjoy.
Credit: Amanda’s husband, Chris gets credit for providing this yummy recipe.
And of course, we should thank The Organic Butcher of McLean for their amazing meatballs! Thank you!