Spaghetti and Ricotta, Pork, and Beef Meatballs

First I sautéd a small onion diced in a tablespoon of olive oil.

After a couple minutes when it had softened I added 3 cloves of garlic minced.

After a minute I added 1 8 oz can of Tomato Paste

Then 1 28 oz can of crushed tomatoes in Italian seasoning, 2 14 oz cans of fire roasted chopped tomatoes. You can add any different mixture of canned tomatoes. 

Then I poured in 1/4 a cup of red wine.

1 tablespoon of sugar to balance the acidity. And a large pinch of salt and pepper.

Then I added 1/4 a cup of chopped Italian parsley. Brought to a boil then reduced to low, covered and heated for 20 minutes. 

For the meatballs I put in a large bowl:

1 lb of lean beef 

1 lb of ground pork

1/4 cup yellow onion, finely chopped

3 cloves garlic, minced

1  1/2 cup ricotta cheese

1/2 cup Parmesan Cheese, fresh grated

1 egg (beaten)

1/2 a cup of Italian breadcrumbs

1/2 cup flatleaf parsley, chopped

1 1/2 teaspoon dried Italian seasoning, crushed between fingertips

a few grates fresh nutmeg

salt and pepper

Then I mixed them with my hands till fully incorporated. Then I rolled them into large 1 1/2 inch balls.

Line them up on a tray and bake at 325 for 20 minutes. Put them in the sauce, mix and cover the pot. Let simmer for 30 minutes. Then put in a pound of cooked spaghetti noodles, mix and serve!