Sunday Dinner | Recipes | My Marinara Sauce & Ina's Roasted Meatballs

      Good grief!  In just a few days August will be over!  Summer has passed by too quickly once again this year!  We managed to get in a few fun activities in between our work schedules, and Erich's band practice.  Erich survived----- five nights and five days of marching band camp.

      Being as Erich was away at camp---- I thought it would be nice to welcome him back home by making one of his favorite meals [spaghetti] for Sunday dinner.  I decided to "turn up the volume" like Ina often says, and make her roasted Italian meatballs to go with my marinara sauce.

Mama's Marinara Sauce

1  28 ounce can of no salt added crushed tomatoes
1  15 ounce can of no salt added tomato sauce
1  6 ounce can of no salt added tomato paste
1  large onion finely chopped
1  clove garlic minced
2  tablespoons olive oil
1  tablespoon brown sugar
1  teaspoon Kosher salt
1/2  teaspoon freshly ground pepper
1/8  teaspoon red pepper flakes
2  teaspoons dried oregano, crushed
2  teaspoons dried basil, crushed
4  ounces Red wine, I use Cabernet Sauvignon
 
      In a dutch oven over medim heat simmer together olive oil and chopped onion until translucent.  Add minced garlic and simmer 1 minute.  Add crushed tomatoes, tomato sauce, tomato paste, brown sugar, salt, pepper, oregano and basil.  Stir together.  Add wine.  Simmer sauce on low heat, covered for an hour, stirring occasionally.

Roasted Italian Meatballs
Recipe adapted by:  Ina Garten
Cooking For Jeffrey: Birthday Dinner


Preheat oven 400*F
Line large baking sheet with parchment paper.

1  pound ground round
1/2  pound ground pork
1/2  pound ground veal
1 3/4  cups Panko breadcrumbs
1/2  cup grated Parmesan cheese
1  clove garlic minced
2  tablespoons chopped fresh parsley
1/2  teaspoon Kosher salt
1/2  teaspoon freshly ground pepper
2  large eggs lightly beaten
1/2  cup red wine, I use Cabernet Sauvignon

Place meat in a large bowl and lightly mix together.  Add bread crumbs, Parmesan, parsley, salt and pepper. Add eggs and mix together lightly.  Pour in wine and stir together until combined.
Using a tablespoon scoop out meat mixture and lightly roll into 2 inch balls and place on baking sheet 1 inch apart.
Bake for 25 to 35 minutes, or until cooked through.
Carefully add meatballs to marinara sauce and simmer together for 10 minutes.

Serve with spaghetti and freshly grated parmesan cheese.

                                                               Buon appetito!
                                                                   ~Marcie