Homemade Marinara Sauce
- Heat a Dutch Oven or a large heavy bottom pan over mediun-high heat and add 2 tablespoons olive oil until hot. Lower the heat to medium and add 2 cups chopped onions and cook until tender and translucent, approximately 8-10 minutes. Stir frequently.
- Add 8 large minced garlic cloves and cook for 1 minute, stirring constantly.
- Remove the pan from the heat and add 3 tablespoons of tomato paste. Stir for one minute.
- Place the Dutch Oven back on the heat and immediately add 3/4 cup dry white wine. Turn the heat to medium-high and scrape all the brown bits off the bottom of the pan. Reduce heat to a low boil and continue to cook until most of the liquid is evaporated.
- Add 3 – 28-ounce cans of fire-roasted crushed tomatoes, 2 tablespoons of chopped fresh oregano, 1/2 cup chopped fresh basil, 1 1/2 teaspoon onion and garlic powder, 1 1/2 tablespoon fennel seeds, and 3 tablespoons brown sugar. Cool slightly.
- Using a food mill with a medium blade and grind the marinara sauce through it.
- Simmer for one to two hours.
- Add the remaining 2 tablespoons of oregano and 1/2 cup of basil the last 15 minutes before serving.
- Preheat oven to 400°F.
- In a large mixing bowl, combine 1 pound each of ground veal, ground lamb, ground beef, 1 medium finely chopped onion, 4 tablespoons large minced garlic cloves, 3/4 cup grated parmesan cheese, 3/4 cup ricotta cheese, 1/3 cup bread crumbs, 1 teaspoon each garlic and onion powder, 1/2-1 teaspoon crushed red peppers (to taste), 1 teaspoon dried Italian seasoning, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/4 cup chopped Italian parsley.
- Using a small ice-cream scoop, scoop out a round of the meat mixture (2 ounces each). Gently roll out the meat mixture into balls. Do not over handle at this stage.
- Place the meatballs on a baking sheet leaving space between them.
- Bake the meatballs for 20-25 minutes or until they are tender but fully cooked. Be careful not overcook them.
- Immediately remove the meatballs from the baking sheet and let them drain on layers of paper towels.
- Add the meatballs to the marinara sauce and simmer for the remaining time.
Serve the marinara sauce with the meatballs over al dente spaghetti noodles.