Meatballs with Spaghetti Sauce

williams-sonoma

 1/4 cup of fresh course breadcrumbs
1/4 cup of milk
1/2 pound of sausage
3/4 pounds of ground beef
1 egg
1/2 cup ricotta cheese
1 1/2 cup of Parmesan cheese
1 large shallot
pinch of nutmeg and cloves
sprinkle of marjoram leaves
3 cloves of garlic
1 tsp parsley
salt and pepper

Using a medium size mixing bowl place the bread crumbs in the bowl and add the milk. Allow to set for a few minutes then add the remaining ingredients and mix. Prepare your rimmed baking sheet with parchment paper (easier cleanup) and with a small ice cream scoop, scoop out the meatball mixture which I then use my hands and roll in a ball, place the balls on the parchment paper and bake at 350 degrees till done. Timing will depend on how big you make your meatballs.

I doubled the sauce recipe and with the meatballs left over I was able to make meatball sandwiches the next day.  Sprinkle the sandwich with mozzarella cheese, and broil.   
Not being a wine drinker I purchase Sutter Home Red in a four pack and one bottle is enough for this recipe with a bit left over.   Enjoy
 
Spaghetti Sauce

Ina Garten Food Network
foodnetwork

1 tbsp olive oil
1 cup chopped yellow onion
1 1/2 tsp minced garlic
1/2 cup good red wine, such as chianti 
1 (28) ounce can crushed tomatoes, or plum tomatoes in puree
1 tbsp fresh chopped parsley    (I use dried 3/4 tbsp)
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp of Italian Seasoning optional

Heat the olive oil in your skillet, add the onions, garlic and saute for about 5-10 minutes. Add the garlic and saute for additional minute. Then stir in the wine over high heat and scrape the bottom of the skillet to get up all the pieces of onion, garlic etc. Continue cooking this until almost all the liquid has evaporated. About 3 minutes. Then reduce the heat and add the remaining ingredients. Allow to simmer at low heat for about one half hour.