4cans28 ounces each of unsalted crushed tomatoes in thick puree(Red Pack brand is recommended)
6ouncecan tomato paste
8ouncesred wineMotepulcian de Abruzzo or Cabernet Sauvignon recommeded
3fresh basil leaves
salt to taste
canola oil spray
1 1/2cupsItalian seasoned bread crumbs
2pounds93% lean ground beef
1medium onionfinely chopped
2tablespoonsItalian parsleyfinely chopped
1/2cupgrated Pecorino Romano cheese
In an 8 quart stock pot heat the olive oil over medium heat. Add the onion and garlic and saute until soft, approximately 5 minutes. Add in all remaining ingredients for the tomato sauce. Bring to a boil and then reduce heat to a maintain low simmer, for about 2 hours, or while preparing the meatballs.
Place oven rack in the middle position and preheat oven to 350 degrees F. Spray a rimmed baking sheet with canola oil.
In a large bowl, moisten Italian bread crumbs with 1/3 cup of water. Add all remaining ingredients for the meatballs. Mix until uniform.
Use a tablespoon to shape the meat mixture into 1 1/2 - 2 inch balls and place on baking sheet. Bake for 30 minutes.
Remove from oven, add to pot of tomato sauce. Simmer on low heat for 1 hour. Serve with pasta, passing grated Parmesan cheese. Stores well in the refrigerator or freezer.
To minimize prep time, use a food processor to chop onions and garlic.