Meatballs and Marinara

TO PREP

For the marinara Heat oil in dutch oven over medium heat until shimmering. Add onions and cook until softened and lightly browned, 10-15 minutes. Stir in garlic, oregano and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

Add tomato paste to remaining onion mixture in pot and cook over medium-high heat until fragrant about 1 minute. Stir in wine, scraping up any browned bits, and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and bring to simmer. Reduce heat to low and simmer until sauce is no longer watery, 45-60 minutes. Stir in Parmesan and season with salt and pepper to taste. Let sauce cool to room temperature, 1 1/2 to 2 hours, stirring occasionally.

For the meatballs Meanwhile, adjust the oven racks to upper-middle and lower-middle positions and heat oven to 475F. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray.

Mash bread and milk with reserved onion mixture until smooth. Add sausage, Parmesan, parsley, eggs, garlic, and salt and mash with hands to combine. Mix in ground beef with hands until uniform. Pinch off and roll mixture into 2-inch round meatballs (about 30 meatballs total). Arrange meatballs evenly on prepared sheets. Bake until well browned, about 20 minutes, switching and rotating sheets halfway through baking. Let meatballs cool to room temperature.

TO STORE

Divide meatballs and sauce among freezer-safe storage containers and freeze for up to one month. Plan on 3.5 cups sauce and 15 meatballs for every pound of pasta, which will serve 4-6.

TO FINISH AND SERVE

Thaw meatballs and sauce in refrigerator overnight. Transfer to saucepan. Cover saucepan, bring sauce to very gentle simmer over low heat and cook, stirring occasionally, until meatballs are heated through. Season with salt to taste. Stir in 2 Tbsp basil for every 3.5 cups sauce. Before draining pasta reserve cooking liquid to adjust sauce consistency when tossed with pasta.