| Yield 1X: | 160.00 | ea | Allergens: | ||
| Portion: | 3 | ea | Gluten, chili, dairy | ||
| Portions: | 53.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 4.7.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Ricotta meatballs, 2 oz. portion – 1X Batch | 1.00 | |
| San Marzano tomatoes, crushed – can | 3.00 | |
| Basil – bunch, coarsely chopped | 3.00 |
Carefully measure and prepare all ingredients. Place the meatballs on sheetpans, and roast at 400 until firm and beginning to brown. Transfer to a rondo, and add the crushed tomatoes. Season lightly with salt and pepper, and place over high heat.
Bring to a boil, then reduce to a simmer. Cover and bake at 350 for 3 hours. Remove from the oven, and season to taste with salt and pepper. Add the basil and stir to combine. Allow to cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.