DRY-AGED MEATBALLS WITH MARINARA & POLENTA

SPICY MARINARA:

1 64 oz jar of crushed tomato

3 cloves garlic diced

1 large carrot peeled & diced

1/2 small yellow onion, diced

1 tsp crushed red peppers

1 tsp dried basil

1/4 cup evoo

3 tbsp butter

3 tbsp salt

1 tbsp black pepper

POLENTA:

1/2 cup water

4 1/2 cup milk

3 tbsp butter

1 cup instant polenta

1 cup parmesan cheese, grated

1 tbsp salt

DIRECTIONS

FOR THE SPICY MARINARA:

Add butter and oil to a medium sauce pot and heat on medium-low. Once the butter has melted add the vegetables and begin to sweat ‘em. Add the dried herbs, salt, pepper, garlic, and crp’s and cook until the veggies are translucent. Add the tomatoes and turn the heat to low. Cook for 35 minutes.

FOR THE POLENTA:

Add the water and the milk into a saucepan and bring it to a simmer. Slowly whisk in the polenta and continue to cook for 35 minutes. Once the polenta is fully cooked add the butter and stir until smooth. TO SERVE: Warm up your meatballs, first. Then, spread the polenta across the plate, place meatballs in the polenta and top with the marinara.

FOR THE MEATBALLS:

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.

Set oven to 350 degrees and roast for 15 minutes.

Transfer the meatballs to the spicy marinara sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.