Wolfgang Puck's Italian Sauces Make Meal Time Easy (with Recipe)10:08 am
Which is why I'm ever so grateful to have discovered the line of Wolfgang Puck Italian Sauces. Tonight, all I want to do is have a good, healthy and yet easy-to-make pasta dinner and having a chef do all of the heavy lifting during dinner prep is exactly what I'm looking for.
The 4 sauces are based upon the ones he serves at his restaurants and can be used in a variety of ways. Chef Puck says, "Great Italian food is all about great ingredients. It doesn’t have to be complicated – just delicious. My sauces are equally flavorful in a simple pasta dish or as an ingredient in a gourmet recipe."
How nice to have 100% natural jarred sauce that I can actually afford. I mean, have you seen the price of some of the sauces out there? $15? For that price, you might as well go out to eat! I am really grateful to have found a product that isn't loaded with additives and unhealthy ingredients. It's also gluten-free, which is a nice added bonus. Because you know how much extra gluten-free products cost - you can drop a month's rent on that stuff!
And for those nights where you feel up to making a little something for friends and family, Wolfgang's shared his recipe for Spaghetti and Meatballs:
MATTEO’s SPAGHETTI WITH VEAL MEATBALLS AND WOLFGANG PUCK’S TOMATO BASIL SAUCE
(recipe courtesy Wolfgang Puck)
Yield: Serves 12
5 tablespoons unsalted butter
1 medium onion, diced
3 garlic gloves, peeled and minced
5 slices Italian bread, crust removed, and cut into 1/2-inch dice
1/2 cup whole milk
1 pound lean ground beef
1 pound lean ground pork
1 pound lean ground veal
2 large cage-free eggs, lightly beaten
1/2 cup Parmesan cheese, fresh grated
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
6 cups Wolfgang Puck’s Tomato Basil Sauce
1-1/2 pounds dry spaghetti
Fresh basil leaves, for garnish, as needed
Fresh grated Parmesan cheese, for garnish, as needed
In medium skillet over medium heat, melt butter. Add the onion and garlic, sauté until soft about five minutes (do not brown onions). Remove mixture to a small bowl and set aside to cool.
In large mixing bowl, combine the bread and milk. Set aside for about 10 minutes, until all milk is completely absorbed.
Add to mixing bowl, sautéed onions, garlic, beef, pork, veal, eggs, Parmesan, parsley, basil, oregano, salt, sugar and black pepper. Thoroughly combine.
Wetting your hands with cold water, roll about one-twelfth of the mixture into a large even meatball and place it on a large baking sheet. Repeat with the remaining mixture, making 12 meatballs in all.
In a large sauce pan over medium heat, heat Wolfgang Puck’s Tomato Basil Sauce until it is gently simmering. One at a time, carefully lower the meatballs into the simmering sauce. Reduce the heat and simmer very gently, covered, until meatballs are cooked through and the sauce has thickened, about 40 minutes.
Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, tender but still chewy, following the manufacturer’s suggested cooking time.
With a slotted spoon, remove the meatballs from the sauce and transfer them to a plate. Remove 2 cups of sauce from pan and keep it warm. Drain the spaghetti and instantly stir into the tomato sauce in the saucepan. Toss to coat the spaghetti thoroughly. Twirl or mound spaghetti into each of 12 warmed serving bowls or plates. Top with the meatballs and drizzle with reserved sauce. Sprinkle with chopped basil and Parmesan cheese, if desired.