Homemade Sauce + Meatballs

Prep Time35 mins

Cook Time2 hrs

Total Time2 hrs 35 mins

Course: Main Course

Cuisine: Italian

2-3 tbsp extra virgin olive oil (EVOO)
5 cloves fresh garlic finely diced
½ large yellow onion finely chopped
2 28 oz cans of crushed tomatoes (I prefer Cento or another brand that used San Marzano tomatoes)
2 28 oz cans of petite diced tomatoes (you can also use all crushed by I like a little more texture in my sauce)
handful fresh basil chopped into thin ribbons
salt/pepper to taste I add 6 turns on my pepper grinder & 8-10 on my salt grinder. I start there and add more as needed over the cooktime.
2 tbsp good quality thick balsamic vinegar
1/4 cup red wine

1.5 lb ground beef (85% or less lean)
1/2 - 3/4 lb ground pork measurements on the pork/veal do not need to be exact
1/2 - 3/4 lb ground veal
2-3 eggs crack and mix into the meat Rule of thumb is about 1 egg per pound of meat
10 oz grated pecorino Romano cheese I recommend Locatelli (but any pecorino will do!) **Just no parmesan - it's not sharp enough to stand out over the meats.
1 cup plain bread crumbs
large bunch of fresh parsley finely chopped
2 tbsp good quality balsamic vinegar
2 tbsp EVOO
3-4 cloves garlic finely chopped
additional EVOO to fry the meatballs

In a large stockpot, add extra virgin olive oil (EVOO) and warm over med heat.
Add chopped garlic + onion and cook until fragrant and onions are translucent. (Don't brown the garlic or onion...you just want to get them to really sweat out the flavors into the evoo.
Add the canned tomatoes, basil, wine, balsamic vinegar, and salt + pepper.
Let simmer for at least 1 hour before serving to allow the flavors time to develop.
***This is my basic marinara that won't disappoint :) . You can use this sauce as it over pasta or use it to create a chicken/shrimp/eggplant parmesan. Options are endless.

In a large bowl combine by hand, all the ingredients for the meatballs. You can add them all at once or little by little. Whichever you prefer.
**I prefer mixing by hand over using an electric mixer. I find the mixer removes the natural texture of the meat and creates a processed like texture.
In a large frying pan add additional EVOO to generously coat the bottom and warm over med/high heat. Working in groups, add the meatballs and continue turning them until the entire meatball is nice and browned all the way around.
Once browned add them to your sauce to finish cooking.
Repeat until all the meatballs are browed and added to the sauce.
Allow the meatballs to simmer in the sauce for about an hour.
Then serve with your favorite pasta.