Meatballs
1-1/2 lbs ground meat-I used 1 lb. beef and 1/2 lb. pork for added flavor
1 c. fresh bread crumbs-I had one last bun left from teh weekend bugers
1/4 c. seasoned dry bread crumbs
2 T. chopped parsley
1/2 c. grated parmesan
2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1 egg beaten
Mix all together and form into 18 meatballs. You have the option of browning these off in a skillet with olive oil. I chose to bake at 400 degrees on a baking sheet for 20 minutes.
Sauce
1 T. Olive Oil
1 c. chopped onion
1-1/2 tsp. chopped garlic
1 c. dry red wine
1 (28 oz.) can crushed tomatoes
2 (14.5 oz) cans diced tomatoes
2 tsp. kosher salt
1 tsp. black pepper
Heat oil in a heavy pot. Saute onions until translucent. Add garlic and cook for an additional minute.
Add the wine. Cook until almost all liquid is cooked down.
Add tomatoes, parsley, salt and pepper. Bring to a boil and simmer for 5-10 minutes.
Nestle the browned meatballs in sauce.
Simmer for 30-40 minutes.
Cook pasta according to package directions.
Serve sauce and meatballs over hot pasta with a dusting of fresh parmesan.