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Ingredients for marinara sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 /4 cup white wine
1 tablespoon sugar
2 teaspoons sea salt or to taste
2 teaspoons
freshly ground black pepper or to taste
1 (32-ounce) can of crushed tomatoes
1 (32-ounce) can of tomato sauce
2 dried bay leaves
1 bunch fresh basil, sliced
2 teaspoons crushed chilies
Aged parmesan or Asiago cheese
Ingredients for
the meatballs:
1 pound lean ground beef
1/2 pound bulk Italian sausage
1/3 cup fine
dry bread crumbs
3 medium cloves garlic, chopped
1 teaspoon salt
2 teaspoons Italian seasonings
1 medium onion, finely chopped
1 egg
1/3 cup grated Parmesan cheese
2 tablespoons half and half
1/2
teaspoon ground black pepper
Marinara sauce preparation:
In a large pot, heat the oil
over medium heat. Add the onions and garlic and saute; until
the onions are translucent, about 5 minutes. Add the salt, pepper and
sugar and stir. Add the wine to deglaze. Add the tomatoes and bay
leaves, then simmer uncovered over low heat for 20 to 30 minutes.
Remove and discard the bay leaves. Season the sauce to taste, adding
the crushed chilies if you wish to have some heat.
Meatball preparation:
Line a large shallow baking pan with
foil and oil lightly. Combine all ingredients and shape into meatballs,
about 1 1/2 to 2 inches in diameter. Broil the meatballs about 8 inches
from the heat source for about 10 minutes. Turn and broil for 10
minutes longer so that the exterior gets seared evenly. Put the
meatballs in a large saucepan and cover with marinara sauce. Cover and
simmer for 20 to 30 minutes and serve over cooked spaghetti or with
your favorite pasta. Garnish with
fresh shaved parmesan cheese and
fresh sliced basil.
Recipe Source: ARA and Noodles and Company