Ingredients: 

For Tomato Sauce-

•  3 tablespoons olive oil
• 1 ½ medium to large onion, diced
• 5 cloves of garlic, chopped
• 2 tablespoons dried oregano
• 5 bay leaves
• 1 tablespoon granulated sugar
• 2 6oz cans of tomato paste
• 1 28 oz can of whole peeled tomatoes
• 1 28 oz can tomato puree’/sauce
• 1.5 pints chicken stock
• Salt and pepper to taste

For The Meatballs-

• 2 pounds ground beef
• 1 pound ground pork (Rashers of bacon chopped very fine works in a pinch
• ½ onion, grated
• 1 ½ garlic, finely chopped or grated on a microplane
• 1 whole egg
• ½ cup milk
• 1 tablespoon mayonnaise
• ¼ cup breadcrumbs
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 cup chopped parsley (you can add basil during the summer months)
• 1 tablespoon dried thyme

Instructions:

1. Start by “sweating” your onions and garlic in olive oil in a pot or large saucepan over medium-low heat for about 20 minutes or longer. Add a pinch of salt to help draw out the moisture. The goal is to have the onions translucent (see-through), and you want them to basically disappear into the sauce when you add the other ingredients.
2. While the onions and garlic are cooking gently. Mix the ground meat and onions in a large bowl and allow to sit for 30 minutes to 1 hour. This will tenderize the meat
3. Add the breadcrumbs and milk and mix. Let the mixture stand for 5 minutes so the breadcrumbs can absorb the liquid.
4. Add the rest of your ingredients and mix thoroughly until homogenous.
5. Portion 1-2 oz. meatballs on a baking tray or sheet pan. You’re welcome to adjust the size of the meatball if you want.
6. When it’s time to shape the meatballs Rub your hands with neutral vegetable oil first, then roll around in between the center of the palms of your hands.
7. Preheat the Wolf M-Series Oven or Dual Fuel Oven on Broil on the High setting. Place the tray on rack position 2 and broil the meatballs for 5-7 minutes or until the meatballs have a deep, dark brown sear. It’s advised that you don’t walk away from this process.
8. Add your dried oregano and tomato paste and turn the heat to medium-high. Cook the onion/tomato paste mixture, stirring vigorously, and making sure the mixture cleans up any small bits on the bottom of the pan for 5 minutes.
9. Add your canned tomatoes. Use your spatula/spoon to break the tomatoes against the side of the pot. Cook until most of the liquid has evaporated and you can see the bottom of the pan when you stir.
10. Add your tomato sauce/puree’, bay leaves, sugar, and stock. Bring to a boil. Add the seared meatballs to your sauce. Braise the meatballs slowly on low heat for 1-3 hours. The longer the meatballs cook in the sauce, the more flavor they will add to the final product. Adjust the seasoning as needed.
11. When it’s time to serve, boil 1 package of dried spaghetti in boiling, salted water per the package’s directions. The noodles can be served as is with the sauce poured over the top or tossed in a saucepan with 2-3 cups of the sauce. Garnish with parmesan cheese and enjoy.