Prep Time
30 minutes

Total Time
90 minutes

Yield
Makes 10-12 servings

Meatball Ingredients

1 pound Ground Pork
2 pounds Ground Beef
2 Eggs, beaten
1/4 cup Red Wine
1 cup Breadcrumbs
1/2 cup grated Parmesan

2 tablespoons fresh chopped Parsley
2 tablespoons fresh chopped Basil
2 tablespoons fresh Oregano
6 big cloves minced Garlic
1 large White Onion

Meatball Directions

Sweat the garlic and onion with butter, salt and pepper. Deglaze this mixture with red wine, and reduce. Let cool completely in the refrigerator before adding to the raw meat.
Combine all ingredients. You want everything well-combined, but NOT over-mixed. Roll into the size of golf balls and put on a cookie sheet with space between them for even cooking. Bake at 425° until cooked thoroughly.

Marinara Sauce Ingredients

1 large White Onion, minced
1/3 cup Carrot, minced
1 head Garlic, minced
1/2 cup Red Wine
36 ounce can Crushed or Stewed Tomatoes
6 ounce can Tomato Paste

2 cups Water
2 tablespoons dried Basil
2 tablespoons dried Oregano
Pinch of Red Pepper Flakes
Salt and Pepper

Marinara Sauce Directions

Sauté onion, carrot, and garlic. When the vegetables are translucent, deglaze with red wine and cook until au sec (almost dry). Add the rest of the ingredients with salt and pepper. Simmer for 45 minutes.
If you like your marinara chunky, leave as is. If you like a smooth marinara, blend. Check seasoning and serve.