My Tagine: A Love Affair

 LONG, SLOW AND STEAMY

Tagine: The Ultimate Slow Cooker

by Shelley Kary

It may be middle age, but I find I’ve fallen madly in love with a squat, shiny headed, heavy-bottomed hottie. I can’t stop thinking about all the hours we’ve spent together, each bringing out the best in the other. My new love never rushes me, accommodates my every need, bubbles away enthusiastically at each flavourful whim.Yes, my true love is a pot. And we couldn’t be happier together.

Tagine Meatballs and Rich Tomato Sauce

The Meatballs:

1/4 cup dry bread crumbs

14 cup buttermilk

1 pound ground beef (lean but not extra lean)

1/2 pound crumbled Italian sausage

2 eggs, beaten

1/2 cup grated fresh Parmigiano-reggiano

6 cloves garlic, minced

1/4 cup chopped parsley

2 teaspoons dried oregano

2 teaspoons salt

2 teaspoons pepper

Add bread crumbs to the milk in a large bowl. Let sit for about 15 minutes until bread has absorbed all the milk. Give a bit of stir to ensure there are no dry spots.

Now add remainder of the ingredients. Combine thoroughly, yet gently. You don’t want to over mix or the meatballs will lose that soft, tender consistency we all love so much. 

Reserve 1/4 cup of the meat mixture for making the sauce. 

Line a large baking sheet with foil and turn the oven to broil. With remainder of the mixture, form golf ball size meatballs. I love using my mini ice cream scoop for this.

Place on foil lined baking sheet.

Broil the meatballs on upper rack until well browned, about 6-7 minutes. You only need to brown the top, as they will finish cooking in the sauce.

Set aside. Can be made ahead and refrigerated at this point.

                                                                                   The Sauce:

3 tablespoons olive oil

!/4 cup reserved meatball mixture

1 large onion, minced

6 cloves garlic, minced

2 teaspoons dried oregano

Pinch red pepper flakes

1 28 ounce can whole San Marzano tomatoes

1 28 ounce can pureed tomatoes

1 can tomato paste

Sprig of fresh rosemary

2 teaspoons salt

2 teaspoons pepper

Now. In the bottom of your lovely lovely tagine (or Dutch oven if you must), sauté the reserved meat mixture until no pink remains. 

Add onion and sauté until softened, about 8 minutes. Add garlic and sauté for about 1 minute. Add oregano and red pepper flakes, cook for about 30 seconds.

Next add all remaining sauce ingredients, breaking up the whole tomatoes a bit with you spoon. Put the lid on the tagine or the Dutch oven. Bring to gentle boil. Reduce heat immediately and simmer on low heat for 2-3 hours. If you can, it’s good to give it a couple of stirs throughout the simmering.

Add the meatballs to the sauce during the last 1/2 hour of simmering. 

Serve atop spaghetti with a shaving of Parmigiano-reggiano and some fresh basil, if desired.