That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. Add the garlic and cook for another 2 to 3 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Cook the onions for 6 to 7 minutes stirring frequently. Add the onions, season generously with salt and stir to coat with olive oil. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Serve with pasta and sauce or just eat them straight out of the pot! YUM!Ĭoat a large saucepot with olive oil and add the pancetta. If not using right away, they can be frozen for later use. If using right away, add them to your big pot of marinara sauce. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. Coat a large saute pan with olive oil and bring to a medium-high heat. I prefer meatballs slightly larger than a golf ball. Some people like 'em big some people like 'em small. The mixture should taste really good! If it doesn't it is probably missing salt. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. Add the water and do 1 final really good squish. Add the onion mixture and season generously with salt and squish some more. It works well to squish the mixture with your hands. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs.

Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. The onions should be very soft and aromatic but have no color. Season the onions generously with salt and cook for about 5 to 7 minutes. Despite being strongly territorial, these feisty birds may leave their daytime territories to roost communally in the winter.Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Robins usually roost within dense vegetation such as conifers and hedges. Robins can become rather tame, and their charming presence alongside us when out in the garden is appreciated by many. Their aggression is usually directed only at other Robins who would dare to enter their territory, so, of course, bird watchers have nothing to fear from these endearing garden companions. However, aggressive territorial behaviour is the norm among many bird species.

Fights between Robins can be vicious and sometimes even end in death.

Are Robins aggressive?ĭespite their darling reputation, Robins are surprisingly aggressive little birds. Males remain in the same territory throughout the year and are joined by their partners during the breeding season. Interesting behaviours, vibrant colours, and a sweet voice make them lovely birds to watch, even from the comfort of your own home. Their global conservation status is ‘Least Concern’.Įuropean Robins are quirky, lively little birds. Robins have a green conservation status in the United Kingdom and are not considered endangered. Therefore, it is an offence to harm, capture or kill them. This act protects adult Robins, their eggs, and their nests. The 1981 Wildlife and Countryside Act protects Robins in the United Kingdom. What are the predators of Robins?ĭomestic cats are the greatest enemy of Robins in urban and suburban areas, and wild predators like foxes and Sparrowhawks will not pass up the opportunity to hunt these common birds. The maximum recorded age for the species is an impressive 19 years and four months. Robins may survive for just 13 months on average, but birds that overcome the hurdle of fledging and growing to maturity have a much greater chance of a long life. These birds have a short average lifespan, but their adaptable nature and high breeding success keep their numbers healthy in the United Kingdom. Robins face many threats in both urban and rural landscapes.

Red robin seasoning