Ingredients
Method
Instructions for the sauce
- Cover the bottom of a large Dutch oven with the 1/4 cup of olive oil, use less or more depending on the size of your pot just make sure the whole bottom is covered in oil. Next chop up your 2 large onions and add to your pan, sauté on medium, to medium high until the onions become translucent, add garlic clove or I just use minced garlic from a jar. Sauté another minute or 2. Add your large can of tomatoes. Juice and all, add tomato paste and salt and pepper. Mix together, bring to a boil and turn heat down to simmer. Put lid on and simmer for 3- 4 hours. Start making meatballs.
Instructions for Meatballs
- In a large bowl, add the ground beef, ground pork, bread crumbs, seasoning, cheese and egg. Mix all together and use a 1 inch cookie scoop to make meatballs. Roll meatballs in flour and add to a heated pan with oil and cook until browned, (it’s ok if the meatballs aren’t completely cooked through, they will finish cooking in the sauce.) Add meatballs to sauce. Keep lid on pot and Continue cooking for the 3 hours.
- Make sure you have your heat to simmer and check your pot ever so often to make sure it’s not cooking to fast. You want a slow cook here so the bottom doesn’t burn and you don’t want to be stirring too much or the meatballs can break down. After the 3 hours taste to see if it needs more salt or pepper. Serve over spaghetti. I usually make garlic bread or homemade French bread to go with this also.
