Meatballs

Start with 1/2 pound each of ground lamb, turkey, and pork (or your preferred meat mix). Add 1 egg and enough Italian seasoned breadcrumbs to bring it together. Also around 1 t of salt. Roll out into 1 inch balls then roll the balls in panko bread crumbs. Cook at 350 in the oven until done. 1.5 pounds of meat yields about 24 meatballs. Save any you don't use for pizza, baked ziti, etc.

Sauce

Take one 28oz can of canned whole tomatoes and strain. Gently squeeze the tomatoes. Put the tomatoes in the oven at 350 until browned, and reserve the drained sauce . Meanwhile, take some meat with bones - this can be lamb or pork or beef. But it should have bones for flavor. Sear. Put in the oven with the tomatoes to roast. When these are done, cut the tomatoes up with scissors and take the meat off the bones and add both into the sauce. Put in the bones separately to add more marrow flavor to the sauce.

Before adding the meat and tomatoes, sauté onion, one sweet pepper (red, orange), one spicier pepper (Anaheim, Hungarian Wax), a small baby eggplant, all diced, and some diced garlic from the jar and sauté in olive oil. Add some tomato paste. Continue to cook.  Add a heaping tablespoon of diced garlic.  Deglaze with a single of dry white wine.

When the wine had reduced and the veg is translucent, add the reserved tomato sauce and 28 oz. of crushed tomatoes as well. Add a drizzle of balsamic vinegar.   Add salt, pepper, and herbs (rosemary, basil, oregano, parsley...  dried or fresh, to taste).

Let this reduce until the tomatoes and meat are done, then reduce the heat and add the tomatoes and meat. Let it reduce for 20-30 minutes. At this point, start your pasta and add the meatballs to the sauce.