This produces some of the best marinara sauce with meatballs I’ve ever tasted, because the sauce actually cooks the meatballs. That’s right, they’re not browned first, just dropped into the simmering sauce and cooked until done.
2 lbs. of lean ground Beef
2 tbsp. Breadcrumbs
2 Eggs, well beaten
3 Tbsp. grated Parmesan cheese
1 Tbsp. Olive Oil
1 Tbsp. Marsala wine, Cream Sherry can be substituted if Marsala isn’t available.
1 large sautéed Onion
2 Tbsp. freshly chopped Parsley
1 tsp. Salt
Fresh ground Black Pepper
Makes approx. 15 to 20 meatballs depending on the size. After prepping, put them into the refrigerator.
1 large finely chopped Onion
1 large finely chopped Carrot
2 finely chopped stalks Celery
4 cloves of Garlic, finely chopped
2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best
1 cup of Marsala wine
Extra Virgin Olive Oil
Salt and freshly ground Black Pepper
Put enough olive oil to just cover the bottom of the saucepan. The key to this sauce is to use a stainless steel or cast iron pan that will maintain heat. The cheap aluminum pans will not work, as they can’t maintain an even heat. My favorite is Le Creuset.
Just heat the oil slightly, and then add the onion, carrots, celery and garlic. You want to just sweat the mixture sweat gently. Don’t let it brown, as the flavor will become bitter.
After the mixture has become soft, add the Marsala and cook until the alcohol is gone. Add tomatoes, salt and pepper. Now bring it back to a boil, and then reduce the heat down and just let it cook. The longer you cook it, the better it will be.
After about 2 hours, you should add in the meatballs and cook for another hour. Afterwards, you will have a beautiful, hearty marinara sauce with meatballs. Serve with your choice of pasta. I suggest spaghetti or penne if you prefer a heartier pasta.