Meatballs

Because every night could be pasta night.

Ingredients:

1 lb grass-fed ground beef

2 slices stale bread, torn into small pieces

1/4 cup whole milk

1/4 cup finely chopped fresh parsley

2 tablespoons finely chopped fresh basil (optional)

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional, for a hint of heat)

2 tablespoons olive oil (for cooking)

Directions:

1. Make the panade: Soak 2 slices of stale bread in 1/4 cup milk for 5 minutes. Mash into a paste.

2. Mix: Combine 1 lb Bar W Ranch grass-fed ground beef, panade, 1/4 cup parsley, 1/4 cup grated Parmesan, 1 egg, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp oregano. Mix gently.

3. Shape: Roll into 1 1/2-inch meatballs.

4. Cook: Brown in a skillet with olive oil for 2-3 minutes per side.

5. Finish: Simmer in red sauce for 10-15 minutes.

Quick Pasta Sauce

Ingredients:
1 (28-ounce) can crushed tomatoes

2 tablespoons olive oil

4 garlic cloves, thinly sliced or minced

1/2 teaspoon red pepper flakes (optional, for heat)

1 teaspoon dried oregano

Salt and black pepper, to taste

1 teaspoon sugar (optional, to balance acidity)

1 tablespoon butter or a few basil leaves (optional, to finish)

Directions:

1. Sauté: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 4 cloves garlic and 1/2 teaspoon red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.

2. Bloom: Stir in 1 teaspoon dried oregano and cook for 30 seconds.

3. Simmer: Add 1 (28 oz) can of tomatoes. Season with salt, pepper, and a pinch of sugar if needed. Simmer uncovered for 15–20 minutes, stirring occasionally.

4. Finish: Stir in 1 tablespoon butter or a few torn basil leaves for added richness, if desired. (I also love lemon zest and a little but if cream)

5. Serve: Toss with hot pasta and top with Meatballs and Parmesan. Add pasta water to loosen the sauce if needed.