Ingredients
For the Onion Mixture
- 3 tablespoons olive oil
- 3 medium yellow onions, finely chopped
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
For the Marinara Sauce
- 1 (6 oz) can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 cans (28 oz each) crushed tomatoes
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt, to taste
- 1 to 2 teaspoons white sugar, to taste
For the Meatballs
- 3 slices soft white bread
- 3/4 cup whole milk
- 1/2 pound mild Italian sausage, casings removed
- 1 cup grated Parmesan cheese
- 1/2 cup fresh parsley, chopped
- 2 large eggs
- 1 garlic clove, minced
- 1 1/2 teaspoons fine salt
- 2 pounds ground beef (80% lean, instead of 2.5 pounds)
Before Cooking
The same onion mixture is used for both the meatballs and the sauce, saving time and effort.
There’s no need to check the meatball temperature—if cooked as directed, they will reach a food-safe level.
Make the Onion Mixture
In a Dutch oven over medium-high heat, warm the oil until shimmering. Add the chopped onions and cook until they turn golden, about 10 to 15 minutes.
Incorporate the minced garlic, oregano, and red pepper flakes, cooking until fragrant, around 30 seconds. Transfer half of this onion mixture to a large bowl and set aside.
Prepare the Marinara
To the remaining onion mixture in the pot, add the tomato paste and cook for about 1 minute until fragrant.
Pour in the red wine and cook until it slightly thickens, approximately 2 minutes. Add the water and crushed tomatoes. Allow the sauce to simmer on low heat until it thickens, around 45 to 60 minutes.
Mix in the Parmesan cheese and chopped parsley. Season with salt and honey to taste.
Make the Meatballs
Meanwhile, adjust the oven rack to the upper-middle position and preheat to 475°F.
In the bowl with the reserved onion mixture, mash the bread and milk together until smooth. Add the remaining ingredients except the ground beef, mashing to combine.
Add the ground beef and mix by hand until well combined. Shape the mixture into 2-inch meatballs (about 16 total) and place them on a rimmed baking sheet. Bake until well browned, around 20 minutes.
Finish and Serve
Transfer the baked meatballs to the pot with the marinara sauce and let simmer for 15 minutes.
Serve the meatballs and marinara over pasta. Note that the meatballs and marinara can be frozen for up to 1 month.
Meatballs & Marinara Sauce
Ingredients
For the Onion Mixture
- 3 tablespoons olive oil
- 3 medium yellow onions finely chopped
- 6 garlic cloves minced
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
For the Marinara Sauce
- 1 6 oz can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 cans 28 oz each crushed tomatoes
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley instead of basil
- Salt to taste
- 1 to 2 teaspoons honey if needed (instead of sugar)
For the Meatballs
- 3 slices soft white bread instead of 4
- 3/4 cup whole milk
- 1/2 pound mild Italian sausage casings removed
- 1 cup grated Parmesan cheese
- 1/2 cup fresh parsley chopped
- 2 large eggs
- 1 garlic clove minced (instead of 2)
- 1 1/2 teaspoons fine salt
- 2 pounds ground beef 80% lean, instead of 2.5 pounds
Instructions
- In a Dutch oven over medium-high heat, heat the oil until shimmering. Cook onions until golden, 10 to 15 min. Stir in garlic, oregano, and red pepper flakes; cook 30 sec. Transfer half of the mixture to a bowl.
- To remaining onion mixture, add tomato paste and cook 1 min. Stir in wine and cook until thickened, 2 min. Add water and tomatoes; simmer on low until thick, 45 to 60 min. Stir in cheese and basil, season with salt and sugar.
- Preheat oven to 475°F. Mash bread and milk in reserved onion mixture bowl. Add sausage, cheese, parsley, eggs, garlic, and salt; mash to combine. Add beef and knead. Shape into 16 meatballs; bake on a rimmed sheet until browned, 20 min.
- Transfer meatballs to marinara and simmer 15 min. Serve over pasta. (Meatballs and marinara can be frozen up to 1 month.)