Today, we're going to do an umami marinara.
And that sauce is gonna be for a pizzaiola style meatball
that's made out of beef and hot sausage.
And then we're also gonna do
a sweet sausage meatball with broccoli rabe.
To get the umami, the salt in the sauce is natural.
You put in a fat squirt of anchovy paste,
or you melt anchovies.
Then we're going to add a lot of a garlic.
So we're gonna stir in a few tablespoons
of sun-dried tomato paste.
Then, we're gonna add a little heat
with red pepper flake, a little oregano,
and/or a little marjoram, very closely related.
And then we're going to add a fat splash
of sweet vermouth.
Or a fruity red wine.
I add a little bit of stock to give it a depth of flavor.
And then I add one can of Italian tomatoes,
and just let that simmer for about 15, 20 minutes
for the flavors to come together.
So this is a combination of hot, bulk sausage,
and ground beef.
We're going to add some garlic,
and then we're gonna add two egg yolks for moisture.
Also for moisture, some homemade bread crumbs
that I just soaked in milk.
And then we're going to add some grated Parmigiano-Reggiano.
And we're going to add a fat,
another squirt of sun-dried tomato paste.
So that you're combining the flavors of the sauce.
Little bit of green running through it
to make it pretty and a fat drizzle of olive oil
to help these brown in the oven without adding a lot of fat,
little turn of the pan or two.
Then we're going to put them on
a parchment-lined baking sheet in a 425 oven,
takes about 15 to 18 minutes
until they're brown and just cooked through.
I'm gonna get these guys rolled and into the oven.
When we come back, we'll work on
the sausage and broccoli rabe.
(applauding)
So guys I forgot to tell you something
very important about the Pizzaiola meatballs.
Right, so you use the scoop so every portion's the same,
but then you're gonna put inside
some diced, smoked mozzarella cheese.
It goes in the middle, that's the like nugget-y surprise
inside the Pizzaiola meatball.
(applauding)
So these boys look so cute and they're ready
to go in the oven.
Come on fellas!
And, he'll go 15 to 18 minutes
'til he's all done, right?
And the mild meatball, I started with
a big bunch of rapini or broccoli rabe.
Okay, you can also use broccolini.
And then you gotta chop it up really fine.
In the bowl, I have pound and a half
to two pounds of sweet sausage with fennel.
Now I'm gonna add all of that broccoli,
broccoli rabe, either one, into the bowl.
Then we put in a lot of garlic.
We put in a little salt and pepper for the broccoli rabe
and we put in a lot of pecorino cheese.
So Pecorino Romano, your two egg yolks,
and our milk-moistened breadcrumbs
and our chopped parsley,
a little lemon zest really brightens it up a little.
Then a fat drizzle of olive oil.
We'll show you what they look like right after this.
(applauding)
Today we have two meatballs, one is very spicy.
The Pizzaiola style beef and hot sausage meatball.
It's stuffed with smoked mozzarella cheese
and it has sun-dried tomato paste running through it.
Lots of garlic, lots of flat leaf parsley,
the milk-soaked bread and olive oil.
Then we have super easy to make, very delicious,
my mom and John's favorite, the sweet sausage
with fennel meatballs with broccolini
or broccoli rabe running through it.
And now we're going to serve up our umami marinara.
Again, delicious just on spaghetti.
It's umami because we start with a little
anchovy paste or melt some anchovies
into warm olive oil, add lots of garlic, chili flakes,
sun-dried tomato paste,
sweet vermouth that has such an uncanny,
unusual, delicious flavor
and the Italian tomatoes, of course.
I add a little bit of chicken stock
to help the tomatoes break down.
Ugh, smells amazing.
And then you just ladle it up and drop it in the middle.
(applauding)