CLASSIC MEATBALLS AND MARINARA
3 tablespoons extra virgin olive oil 1 ½ cup carrots, grated 1 ½ cup onion, chopped ¼ cup garlic, minced 2 28-ounce cans San Marzano Roma tomatoes, diced 6 ounces tomato paste 2 tablespoons oregano 1 ½ teaspoons basil 1 teaspoon thyme 1 ½ teaspoons black pepper 1 ½ teaspoons salt 1 tablespoon sugar
Heat olive oil in a large pot over medium heat and add carrots, onion and garlic. Sauté the vegetables until translucent. Add diced Roma tomatoes and stir. Stir in tomato paste; add oregano, basil, thyme, salt and pepper.
Reduce heat and simmer, stirring occasionally until the spices are incorporated. Cover pot and simmer for approximately 2 hours, stirring frequently to avoid scorching, until sauce begins to thicken. Add sugar as needed according to your taste and stir to incorporate. Continue cooking until the sauce is thick enough to stay on the back of your wooden spoon.
2 pounds ground beef chuck ½ cup Parmesan cheese, grated ½ cup Italian breadcrumbs 1 teaspoon salt ¼ cup garlic chopped 3 eggs whole 32 ounces marinara sauce 2 tablespoons extra virgin olive oil 2 cups water
In a mixing bowl, using your hands, gently combine the ground beef with Parmesan cheese, breadcrumbs, garlic, salt and pepper. Adding the dry ingredients to the beef a little at a time will ensure the ingredients are well blended without overmixing.
Whisk eggs in a separate bowl and then add to the meatball mixture, mix gently. Using your hands, gently pat the mixture into 12 meatballs. They should be slightly loose, not firmly packed.
Heat olive oil in a skillet and add the meatballs, cooking until lightly browned and a crust has formed on all sides. Transfer to an oven-safe pan and pour marinara over the meatballs to cover them. Add water. Cover the pan and place in a 350-degree oven for approximately 1 hour or until the meatballs are firm when pressed and have reached an internal temperature of 165 degrees or above for 15 seconds.