Tomato Spaghetti Sauce and Meatballs

Ingredients

  • 1 onion, diced
  • 2 tsp. roasted garlic or 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • 1/2 cup red wine
  • 56 oz. of fresh tomatoes, seeded & drained or 2 large cans of crushed tomatoes
  • 1 tbsp. tomato paste
  • 1/3 cup veggie broth or water
  • ¼ tsp. crushed red pepper
  • 1 tsp salt
  • 3 tbsp. sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dried marjoram, 2 tsp. dried basil, 2 tbsp. fresh parsley

Meatballs

  • 1/2 lb. ground pork
  • 1/2 ground beef
  • 2 eggs
  • 1/2 onion, minced
  • 2 cloves minced garlic
  • 2 tsp. salt
  • 1/2 tsp ground red or black pepper
  • 1/3 cup grated parmesan cheese
  • 1 tbsp tomato paste or sauce
  • 2 tsp. worchestershire sauce
  • 1/3 cup chopped fresh parsley
  • 2 tbsp. chopped fresh basil
  • 1/3 cup breadcrumbs
  • 1 tbsp. water
  • 1 tsp honey

Steps

  1. In a large Dutch oven; sauté  onions until onions are translucent.
  2. Add in garlic, stir & cook a couple min. more.
  3. Pour in the wine & cook off the alcohol.
  4. Add rest of ingredients except herbs.
  5. Also, mix all meatball ingredients in bowl and roll out into tight 1-2 inch balls, add to the sauce.
  6. Simmer for 1-2 hours on low heat, gently stirring occasionally. ( Let meatballs cook awhile so they will hold together while stirring.
  7. Add the herbs for the last 15-30 min of cooking.
  8. Serve over pasta of your choice.

Serves: 8-10

Credit: Cam Van Sant