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Old Fashioned Meatballs and Red Sauce

Print Recipe
Prep Time 50 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 -8 people

Ingredients
  

Onion Mixture

  • 2 Tbsp olive oil
  • 1 onion chopped fine
  • 3 garlic cloves minced
  • 1 1/2 tsp dry oregano
  • 1/2 tsp red pepper flakes

Marinara Sauce

  • Half of the above cooked onion mixture
  • 1 6-oz can tomato paste
  • 3/4 C dry red wine
  • 3/4 C water
  • 3 28-oz cans good quality crushed tomatoes
  • 1 1/2 - 2 tsp sugar
  • 1/4 C grated parmesan cheese
  • 1/8 C fresh basil chopped

Meatballs

  • 1/2 C hearty sandwich bread torn into small pieces
  • 1/2 C milk
  • 1 1/4 lbs 80 percent ground beef
  • 4 oz sweet italian sausage meat
  • Half of the above cooked onion mixture
  • 1/2 C parmesan grated
  • 1/4 C fresh parsley chopped (optional)
  • 1 large egg
  • 3/4 tsp salt

Instructions
 

Onion Mixture:

  • Heat oil in a large dutch oven over medium high heat until shimmering.
  • Add onion and cook until light golden, 8-10 min. Add garlic, oregano and pepper flakes, and cook until fragrant, about 30 seconds.
  • Transfer half of the onion mixture to a large bowl and set aside to be used with meatballs.

Red Sauce:

  • Add tomato paste to remaining onion mixture in pot on the stove and cook about 1 minute until fragrant.
  • Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat, uncovered, until no longer watery, about 45 minutes, stirring occasionally.
  • Stir in parmesan and basil, and season with sugar, salt and pepper to taste.

Meatballs:

  • While sauce is simmering, heat oven to 475 degrees (450 convection). Spray large rimmed baking sheet with cooking oil.
  • In bowl with preserved half of the onion mixture, add bread and milk and mash together until smooth. Add sausage, parsley, parmesan, eggs, garlic and salt to bowl and mash to combine. Add beef and knead with hands until well combined.
  • Lightly shape mixture into 2 inch round balls (about 12-15 in total), and place on rimmed baking sheet.
  • Bake meatballs until well browned, about 20 minutes.
  • Transfer meatballs to large pot with tomato sauce that has been simmering already 45 minutes, and simmer together and additional 15 minutes, gently stirring occassionally.
  • Serve with pasta of your choice (or freeze up to 1 month)
  • Enjoy!