I’m NOT a great cook, but I have a trick or two (ok, just one trick) up my sleeve when it comes to food, and that is the Mattacola family recipe for red sauce and meatballs. This will take you all day so get ready to get your hands dirty! Don’t worry, the ingredients don’t have to be fresh. I wish I could say there is some sort of “secret ingredient” but that would be a lie. If it seems like there’s a lot of sugar and wine, you’re right! MANGIA!

Meatballs:
2lbs ground beef
2 tablespoons parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1 clove of garlic (minced)
1 egg
1/2 cup bread crumbs with water added
1/3 cup pecorino Romano cheese

Fry meatballs in 1/2 inch of oil in a big stock pot. Put some sort of protective gear on your fingers- that oil pops! Flip those bad boys over one at a time after a few minutes. Hot tip- don’t let them burn.

Drain meatballs on paper towels. Mmm grease. This is when your house starts to smell REAL GOOD.

Empty oil into an empty jar, keep the drippings from the meatballs in the pot. (This is what gives the sauce it’s really good savory flavor).

Put pot back on stove on high heat and add 1/4 cup red wine and use a wisk to get the crud off of the bottom of the pan.  (This important step is called deglazing and is the basis for most stews/soups/etc.).

Sauce:
2 large cans of tomato purée
2 cans of water ( I use the empty tomato purée cans to measure and add in the water)
2 tablespoons parsley
1 teaspoon basil
1 teaspoon oregano
1/3-1/2 cup sugar
1-2 tablespoons salt
Pepper to taste
2-3 garlic cloves (minced)
4 bay leaves

Add meatballs back into sauce once all ingredients have been added.

Simmer for the afternoon, stirring occasionally on the lowest heat.