Thanks!
It's just a basic meatball sauce with garlic, onions, red wine, tomatoes, brown sugar, chicken broth, basil, oregano, thyme, bay leaves, salt and pepper simmered for hours and hours.
EDIT: Recipe
*as with all my recipes, measurements are approximate. A lot of the time I just happen to have a bunch of something (like this time it was plum tomatoes and basil) and so I use it for noms.
SAUCE1 tbsp olive oil
8 cloves minced garlic
1 diced onion
1 cup red wine
8 quartered plum tomatoes
1 small can tomato paste
1-2 tsp brown sugar (depends on the tartness of the tomatoes)
2-3 cups chicken broth
2 tbsp basil
1 tsp oregano
1 tsp thyme
3 bay leaves
salt and black pepper to taste
Saute onions and garlic in olive oil over medium heat until the onion is translucent. Turn the heat to high and add the red wine. Reduce for about two or three minutes. Add the plum tomatoes, tomato paste (diluted the chicken broth to loosen), and brown sugar and bring to a boil. Add all the spices and lower heat. Simmer for 2-3 hours.
MEATBALLS2 lbs ground beef
3/4 cup bread crumbs (I like to save bread ends to make my own bread crumbs - I use one slice which usually yields about 1/2 - 3/4 cup)
2 eggs
3 cloves minced garlic
2 tbsp dried parsley
1 tbsp dill
1 cup water
salt and pepper to taste
In a large bowl, use your hands to combine all the ingredients (add the water last). Shape into balls that fit into the palm of your hand and drop into the simmer sauce (mentioned above). Simmer for another 30 minutes. Serve with freshly grated cheese, basil and toasted almonds.
Enjoy!
