Italian Meatballs and Pasta Sauce

Step 1: Make sauce;

Step 2: In a heavy dutch oven, add approx 2 Tb of olive oil, saute onion, over medium-high heat, until browned and translucent.

Step 3: Add the wine to the pan and scrape up the bits.

Step 4: Add the canned tomatoes and canned sauce.

Step 5: Simmer on low.

Step 6: Make meatballs;

Step 7: Mix all of the ingredients together, except the olive oil-check the consistency of the meatball- the meat should hold together easily but not be too dry.

Step 8: If dry, add a bit of olive oil.

Step 9: If too wet, add a small amount of bread crumbs.

Step 10: Make meatballs of any size you wish and set aside.

Step 11: In a heavy saucepan, heat approx 4 Tb of olive oil over medium. When hot, add your meatballs and saute until browned on all sides. When the meatballs are cooked through and firm, add to the simmering sauce. De-glaze the meatball pan with a bit of additional wine and add the browned bits to the sauce as well.

Step 12: Let the meatballs and sauce simmer for at least 45 minutes more.

Step 13: Serve over cooked pasta.