The marinara sauce is a combination of two favorite recipes from Buca di Beppo's cookbook. After you make this the first time, you will not need to look at the recipe again, it is so easy to make and much better than a jarred sauce.
SAUCE
1/4 cup olive oil
1 small red onion, chopped
6 garlic cloves, sliced thin
1 1/2 - 2 TBS Italian Seasoning, to taste (I like 2)
1/4 cup chopped fresh parsely
2 (28 oz) cans of crushed tomatoes, not drained
salt to taste
pepper to taste
3 TBS chopped fresh basil
MEATBALLS
2 1/2 LBS ground beef
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup dry Italian style bread crumbs
4 large eggs
1/4 chopped garlic (I use the kind in the jar)
1 tsp salt
pepper to taste
1 lbs thick style spaghetti cooked al dente.
DIRECTIONS
In a large mixing bowl, combine meatball ingredients; mix well. Shape into golf ball sized meatballs. Set aside and let rest for 1 hour while making sauce.
In a large pot, heat olive oil over medium-low heat. Add onion and garlic and cook until golden brown. Pour Italian seasoning into your palm and rub your palms together to "release" the dried herbs. Add to olive oil and onion mixture. Stir and cook for a few minutes. Add parsley. Stir then add tomatoes and salt and pepper. Stir well and bring to a boil. Reduce heat and add uncooked meatballs to the sauce, cover and do not stir. Watch carefully. Sauce will increase in volume, but then it will reduce back by approx 1/3 by the end of cooking time.. Let simmer 35-45 minutes. Remove meatballs + sauce over hot spaghetti, garnish with fresh basil.
[store leftovers in a well sealed covered container as this is very garlicky and will permeate the refrigerator!]
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