This recipe makes a lot so plan on having left overs. You can also freeze what you have left.
Little Italy Meatballs and Marinara
|1/4||cup olive oil|
|3||onions , chopped fine|
|8||garlic cloves, minced|
|1||tablespoon dried oregano|
|3/4||teaspoon red pepper flakes|
|1||(6-ounce) can tomato paste|
|1||cup dry red wine|
|4||(28-ounce) cans crushed tomatoes|
|1/2||cup grated Parmesan cheese|
|1/4||cup fresh basil leaf|
|1 - 2||teaspoons sugar , as needed|
|4||slices hearty white sandwich bread|
|1/2||pound sweet Italian sausage , casings removed|
|1||cup grated Parmesan cheese|
|1/2||cup chopped fresh parsley leaves|
|2||garlic cloves, minced|
|1 1/2||teaspoons salt|
|2 1/2||pounds ground beef chuck (80 percent lean)|
A super-hot oven was all we needed to get a golden brown crust on these meatballs. Finally, a short dunk in the sauce allows the sauce to season the meat, and vice versa.
1. For a great crust without the hassle of frying, bake the meatballs in a very hot oven.
2. For the best flavor, let the meatballs sit in the simmering sauce for at least 15 minutes before serving.