SAUCE
1/2 – 3/4 lb mild Italian sausage, ground
1 c. red wine
2 cloves garlic, chopped
1 small can tomato paste
1 – 15 oz can tomato sauce
1 – 28 oz can crushed tomatoes
1 c. water
1 t. salt
1 T. sugar
1 T. dried oregano
1 T. chopped fresh basil, or 1 t. dried
2 bay leaves
Over medium heat, brown sausage in dutch oven
Add garlic and cook for 30 seconds
Transfer sausage and garlic to food processor and pulse to break up chunks of sausage
Deglaze pan with red wine
Add sausage and rest of sauce ingredients to pan
Bring to boil, then lower heat to a low simmer
Let simmer while you prepare meatballs
MEATBALLS
1 1/2 lb. ground sirloin
1/2 lb. ground pork
1/2 lb. ground veal
1 c. fresh bread crumbs
3/4 c. grated Parmesan cheese
1 1/2 c. grated Pecorino Romano cheese
nutmeg – few swipes grated fresh, or pinch powdered
1/4 c. chopped parsley
2 eggs, slightly beaten
Preheat oven to 375 degrees
Place foil over large sheet pan
In large mixing bowl, combine all ingredients until thoroughly blended
Form a small tester meatball, and microwave 45 seconds on high.
Adjust seasonings, if necessary
Form rest of meat mixture into medium sized meatballs (weighing 40 g./1.5 oz.)
Place meatballs on prepared sheet pan and roast for 15 minutes
Drain meatballs on paper towels, and blot off any excess grease
Add meatballs to sauce and simmer 30-45 minutes
Serve over your favorite pasta or spaghetti squash
