Stuff You Need
For the Onion Mixture
- 3 tablespoons olive oil
- 3 medium yellow onions, finely chopped
- 7 garlic cloves, minced
- 1 tablespoon dried oregano
- ½ teaspoon crushed red pepper flakes
For the Marinara Sauce
- 1 (6 oz) can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 cans (28 oz each) crushed tomatoes
- ½ cup finely grated Parmesan
- ¼ cup chopped fresh basil
- Salt, to taste
- 1 to 2 teaspoons sugar, if needed
For the Meatballs
- 4 slices soft white bread
- ¾ cup whole milk
- ½ pound mild Italian sausage, casings removed
- 1 cup grated Parmesan
- ½ cup fresh parsley, chopped
- 2 large eggs
- 2 garlic cloves, minced
- 1½ teaspoons fine salt
- 2½ pounds ground beef (80% lean)
Stuff to Know Before Cooking
The same onion mixture is used for both the meatballs and the sauce, saving time and effort.
There’s no need to check the meatball temperature—if cooked as directed, they will reach a food-safe level.
Make the Onion Mixture
In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onions and cook until golden, about 10 to 15 minutes.
Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Transfer half of the onion mixture to a large bowl and set aside.
Prepare the Marinara
To the remaining onion mixture in the pot, add the tomato paste and cook until fragrant, about 1 minute.
Stir in the wine and cook until slightly thickened, about 2 minutes. Add the water and tomatoes, then let the sauce simmer over low heat until it thickens, about 45 to 60 minutes.
Stir in the cheese and basil, then season with salt and sugar to taste.
Make the Meatballs
Meanwhile, adjust the oven rack to the upper-middle position and heat to 475°F. In the bowl with the reserved onion mixture, mash the bread and milk together until smooth.
Add the remaining ingredients, except the ground beef, and mash to combine. Add the beef and knead by hand until well mixed.
Shape into 2½-inch meatballs (about 16 total), place them on a rimmed baking sheet, and bake until well browned, about 20 minutes.
Finish and Serve
Transfer the baked meatballs to the pot with the marinara and let simmer for 15 minutes.
Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
Meatballs and Marinara Sauce
Ingredients
For the Onion Mixture
- 3 tablespoons olive oil
- 3 medium yellow onions finely chopped
- 7 garlic cloves minced
- 1 tablespoon dried oregano
- ½ teaspoon crushed red pepper flakes
For the Marinara Sauce
- 1 6 oz can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 cans 28 oz each crushed tomatoes
- ½ cup finely grated Parmesan
- ¼ cup chopped fresh basil
- Salt to taste
- 1 to 2 teaspoons sugar if needed
For the Meatballs
- 4 slices soft white bread
- ¾ cup whole milk
- ½ pound mild Italian sausage casings removed
- 1 cup grated Parmesan
- ½ cup fresh parsley chopped
- 2 large eggs
- 2 garlic cloves minced
- 1½ teaspoons fine salt
- 2½ pounds ground beef 80% lean
Instructions
Onion Mixture
- Heat olive oil in a Dutch oven over medium-high heat until shimmering.
- Add onions and cook until golden, about 10-15 minutes.
- Stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Transfer half of the onion mixture to a large bowl and set aside.
Marinara Sauce
- To the remaining onion mixture in the pot, add tomato paste and cook for 1 minute.
- Stir in red wine and cook until slightly thickened, about 2 minutes.
- Add water and crushed tomatoes, and simmer over low heat for 45-60 minutes.
- Stir in Parmesan cheese and fresh basil. Season with salt and sugar to taste.
Meatballs
- Preheat the oven to 475°F and position the rack in the upper-middle position.
- In the bowl with the reserved onion mixture, mash the bread and milk until smooth.
- Add the remaining ingredients (except beef) and mash to combine.
- Add ground beef and knead until well mixed.
- Shape into 2½-inch meatballs (about 16 total) and place on a rimmed baking sheet.
- Bake until well browned, about 20 minutes.
- Finish and Serve
- Transfer baked meatballs to the marinara sauce. Simmer for 15 minutes.
- Serve over pasta.
