(My) Red Sauce

As promised, on Thursday night, I made spaghetti and meatballs for Peter and I. Mary stuck with milk though. Below is the recipe for my version of the Italian classic, but know that the red sauce can stand alone or be used as a base for other sauces. Add a little cream, it's creamy tomato sauce. Add more red pepper flakes, it's arrabiata sauce. Add a little more sugar, it's excellent pizza sauce. Add shrimp it's a perfect Lenten Friday meal. Regardless, this sauce is a staple in my kitchen and like the grill, has saved its share of dinners. 

As another note, I have a feeling that this carb-loving queen is going to raise a carb-loving princess.

Lo.

Spaghetti and Meatballs 
Serves Four 

Ingredients:
Meatballs 
1/2 ground pork
1/2 ground beef
1/2 ground veal
1/2 cup onion, minced
3 cloves garlic, minced
1/4 cup parmesano reggiano cheese
1/2 cup course homemade breadcrumbs (I use day-old sliced French bread, buttered and toasted in the oven, then pulsed in a blender until course crumbs form.)
1 egg
1/4 cup whole milk
Handful of parsley, basil and oregano (combined), chopped
Salt, pepper

Sauce
Olive oil (roughly 2 tablespoons) 
1 shallot, minced
3 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
Dash of red pepper flakes
1/2 teaspoon dried oregano
1/2 cup red wine - I recommend Barolo or Chianti 
24 ounce can whole plum tomatoes, crushed with your hand

Directions:
In a large mixing bowl, combine all meatball ingredients. Roll into 1 inch balls on a cookie sheet. Cover, then refrigerate for 30 minutes - an hour.

In a large dutch oven, heat olive oil. In a single layer, brown meatballs in oil, about two minutes per side. If you have to work in batches, do. Set aside, but keep the oil heating. 

Add shallot and garlic, saute for 2-3 minutes, until aromatic. Add wine, scraping up browned bits of meat. Cook for a couple minutes, then add tomatoes, sugar, salt, pepper flakes, and dried oregano. Stir and bring to a boil. Let it roll for about a minute, then reduce heat to low. Let simmer for 30-45 minutes, until liquid is reduced by 25% or so.

In a blender, puree the sauce ingredients, until smooth. Return to pot and fold the meatballs into the sauce. Simmer on low heat for 30-45 minutes.

Serve on top of spaghetti or cappellini, with Parmesan cheese and basil.