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Meatballs in Tomato Sauce

List of Ingredients




Sauce:
3/4 c Chopped onion
2 x Cloves garlic minced
2 tb Olive oil
1/3 c Minced fresh parsley or 2 T dry
1 ts Dried basil crumbled
28 oz Crushed tomatoes
6 oz Tomato paste
1/2 c Chicken stock
1/4 c Dry red wine, opt.
1 tb Sugar
2 tb Freshly grated romano
1/2 ts Salt
1/2 ts Oregano crumbled
Meatballs:
2 ea Slices bread soaked in milk or water
1 lb Ground chuck
2 ea Large eggs beaten lightly
1/2 c Freshly grated romano
1 ea Clove garlic minced
3 tb Minced parsley
1 ts Dried oregano
1/2 ts Salt
Ground black pepper
1/4 c Olive oil


Recipe




SAUCE: In a heavy saucepan cook the onion and garlic in the oil over low heat, stirring for 2 minutes. Add the parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt and oregano and simmer the sauce, stirring occasionally, for 30 minutes.
MEATBALLS: In a bowl combine well: the bread (squeezed), chuck, eggs, romano, parsley, garlic, oregano salt and pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat turning them often (Or you can bake them). Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture stirring occasionally for 30 minutes. The dish improves in flavor if it is cooled and chilled covered overnight or up to 2 days.