Best Tasting Tomato Sauce with Meatballs
1 pound ground pork
1 pound ground lean beef
1 large onion, minced
2 cups fresh bread crumbs
½ cup red wine
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
½ cup chopped flat leaf parsley
1 red onion, peeled and finely chopped
1 stalk celery, trimmed and chopped
1 carrot, peeled and
2 garlic cloves, finely minced
½ cup red wine
2 ½ pounds tomatoes
Fresh parsley leaves
6 basil leaves roughly torn
1 teaspoon salt
Ground Black Pepper
Red Pepper Flakes
3 tablespoons extra virgin olive oil
Heat olive oil in large saucepan. Add onion and carrots, sauté for a minute. Add celery and garlic, continue to sauté over a gently flame until softened. Add the tomatoes, parsley, salt and pepper
Add basil for last 5 minutes of cooking.
Puree sauce in blender to desired thickness.
To make meatballs:
Gently beat eggs to combine
Add to other ingredients. Gently work ingredients together until just combined. Do not over-work. Gently form 1 ½ inch balls with meat mixture, being careful not to overwork or pack the meat.
Place on baking sheet and refrigerate, covered, for at least one hour.
Remove meatballs from the refrigerator. Pour a small amount of olive oil in the skillet to coat the bottom. Brown the meatballs on all sides over medium heat. Transfer meatballs to the tomato sauce and cook for 20 minutes. Place meatballs on a sandwich with an ample dollop of sauce. Top with sliced mozzarella, sautéed onions or bell peppers, if desired.