Meatballs And Marinara

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 2 onions, minced
• 1/4 cup tomato paste
• 8 garlic cloves, minced
• 2 tablespoons minced fresh oregano (or 2 t. dried)
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry red wine
• 2 (28 ounce) cans crushed tomatoes
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 slices bread, torn into quarters
• 1/3 cup whole milk
• 1 1/4 lbs lean ground beef (85% )
• 4 ounces italian sausage, removed from its casing
• 1/2 cup grated parmesan cheese, plus extra for serving
• 1/4 cup minced fresh parsley
• 2 large egg yolks
• salt
• pepper
• 2 tablespoons chopped fresh basil
• 1 teaspoon sugar, plus extra as needed

Recipe

• 1 heat oil in a 12-inch skillet over med-high heat until shimmering.
• 2 add onion, tomato paste, garlic, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
• 3 transfer half of onion mixture to large bowl; set aside.
• 4 stir wine into skillet with remaining onion mixture and scrape up any browned bits; transfer to slow cooker.
• 5 stir tomatoes, water, and soy sauce into slow cooker.
• 6 add bread and milk to bowl of onion mixture and mash to paste with fork.
• 7 mix in ground beef, sausage, parmesan, parsley, egg yolks, ¾ tsp salt and ½ tsp pepper using hands.
• 8 pinch off and roll mixture into 1 ½ inch meatballs (about 18 meatballs total).
• 9 microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes.
• 10 nestle meatballs into slow cooker, discarding rendered fat.
• 11 cover and cook until meatballs are tender, 4-6 hours on low.
• 12 let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• 13 gently stir in basil and sugar, season with salt and pepper and sugar to taste, and serve.
• 14 serve with 1 ½ lb cooked spaghetti.