Recipe - Italian Meatballs In Tomato Sauce

sauce
Three fourths cup Chopped onion
2 x Cloves garlic, minced
2 tablespoon Olive oil
1/3 cup Minced parsley
1 teaspoon Dried basil, crumbled
28 ounce Crushed tomatoes
6 ounce Tomatoe paste
One half cup Chicken stock
One fourth cup Dry red wine
2 tablespoon Sugar
2 tablespoon Freshly grated romano
One half teaspoon Salt
One half teaspoon Oregano, crumbled
meatballs
2 Slices bread, soaked
1 pound Ground chuck
2 Large eggs, beaten lightly
One half cup Freshly grated romano
1 Clove garlic, minced
3 tablespoon Minced parsley
1 teaspoon Dried oregano
One half teaspoon Salt
Ground black pepper
One fourth cup Olive oil

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over
low heat, stirring, for 2 minutes, add the parsley, the basil, the
tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the
salt and the oregano, and simmer the sauce, stirring occasionally, for 30
minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck,
the eggs, the romano, the parsley, the garlic, the oregano, the salt, and
the pepper and form the mixture into 10 meatballs. In a large skillet brown
the meatballs in the oil over high heat, turning them often. Transfer the
meatballs to the sauce with a slotted spoon and simmer the mixture,
stirring occasionally, for 30 minutes. The dish improves in flavour if it
is cooled and chilled, covered, overnight or up to 2 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini