Spaghetti & Meatballs

Sauce:
3 Tablespoons olive oil
2 cups onion, chopped & divided
1 red pepper, coarsely chopped
5 cloves garlic
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 bay leaves
1 12 oz. can tomato paste
2 14 oz. cans Italian-style diced tomatoes
2 28 oz. cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for one minute. Blend up remaining onions and red pepper in food processor until mostly smooth. Add mixture to the garlic & onions, stir to combine cooking another minute. Add spices, paste, tomatoes, mushrooms, stock, & brown sugar. Stir to combine, bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Meatballs:
1 pound meat (any combination of beef & pork)
1 onion, grated fine
1/2 teaspoon garlic salt
1 1/2 teaspoon Italian seasoning
3/4 teaspoon oregano
1 dash franks red hot sauce (or to taste)
1 1/2 Tablespoon Worcestershire sauce
1/3 cup skim milk (can use ricotta if you'd like)
1/4 cup grated Parmesan
1/2 cup bread crumbs

Preheat oven to 400 degrees. Place meat in mixing bowl and season with onion, garlic salt, Italian seasoning, oregano, hot sauce, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and bread crumbs. Mix until evenly blended. form into 1 1/2-inch meatballs and place onto a baking sheet. Bake until no longer pink in the center, 20 to 25 minutes.

Meatballs can be simmered in sauce or sauce can be poured over the top of meatballs. Meatballs can be frozen and reheated. They can also be formed into any size ball. Just adjust cooking time accordingly.