Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (grated)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups whole peeled tomatoes (two 32-ounce cans)
  • 4 cups tomato sauce (low sodium)
  • 2 pounds sliced mushrooms (optional)
  • 1 cup red wine (optional)
  • fresh basil and parsley (to serve)
  • 1 pound ground sirloin
  • 1 pound ground pork
  • 1 pound ground chuck (or veal)
  • 3 cloves garlic (grated)
  • 2 eggs (lightly whisked)
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated parmesan
  • 1/2 cup minced parsley
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • cooked pasta of choice (we use DeLallo whole wheat pasta)

Instruction

  • To make the sauce, heat olive oil over medium-high heat in a large stock pot and stir in diced onions, garlic, salt and pepper. Reduce heat to medium and saute onions until translucent, stirring frequently, about 8-9 minutes.
  • Stir in whole peeled tomatoes and tomato sauce carefully breaking apart tomatoes with a wooden spoon. (Alternatively, I like to break them apart with scissors in the can before adding.) Bring to a boil then reduce heat to low and simmer while you begin working on the meatballs. (You can add red wine and mushrooms at this time if using.)
  • For the meatballs, start by pre-heating oven to 350 degrees and lining two or three baking sheets with foil.
  • Place all meatball ingredients (sirloin through pepper) in a large bowl and use your hands to mix together until everything is thoroughly combined.
  • Using a cookie scoop, start forming mixture into meatballs and line into a single layer on the baking sheet.
  • Bake meatballs for 15 minutes then remove from oven and carefully add to the sauce simmering on the stove. Continue simmering sauce with the meatballs for 30 minutes or longer.
  • Serve over pasta of choice.