Serves 6
Ingredients
Marinara Sauce
- 2 cans crushed tomatoes
- 1/2 cup red wine
- 1/2 onion chopped
- 2-3 cloves garlic chopped
- Sprigs fresh oregano (chopped)
- 1 tbsp tomato paste
- 1 tsp red pepper flakes
- Olive oil for drizzling
- Salt & pepper to taste
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/2 cup freshly grated parmesan
- Small bunch parsley (chopped)
- Sprig of fresh oregano (chopped)
- 1 egg beaten
- 1/2 cup fresh bread crumbs
- 1/2 cup whole milk
- Salt & pepper to taste
- 1/2 lb spaghetti
Directions
In a bowl add the milk & fresh bread crumbs together & allow the bread to soak up the milk. Then add the rest of the meatball ingredients together in a large bowl with the milk & bread mixture. Begin heating your pot with olive oil for the meatballs. Form the meat into balls about the size of your palm. Place the meatballs into the heated pat with the olive oil and brown them on all sides. About 5 minutes When all meatballs are brown put them on a clean plate. Its OK if they are not cooked in the middle they will be in the sauce. In the same pot with the drippings sauté the onions until caramelized about 3 to 5 minutes. Add garlic, red pepper flakes & herbs for another 2 minutes. Add wine & deglaze the bottom of pan, scraping off the bottom bits (this is all flavor)Allow to reduce for about three minutes. Add crushed tomatoes & tomato paste. Stir to combine, Add salt & pepper to taste. Add the meatballs & any reserved juices back into the sauce. Gently add the meatballs back into the sauce. They should be peeking out slightly. Bring the pot to a slight simmer & cover. Cook on low simmer for at least 2 hours or longer if possible. When done toss a few ladles of tomato sauce with cooked pasta. Top with meatballs, fresh parsley or basil (or oregano) and garnish with fresh parmesan cheese.