3/4 cup onion, chopped
3 garlic cloves, minced, divided use
2 tablespoons olive oil
1/3 cup chopped parsley
1 teaspoon dried basil leaves
1 (28-ounce) can whole tomatoes, chopped
1 (6-ounce) can tomato paste
1/2 cup chicken broth
1/4 cup red wine
2 tablespoons granulated sugar
2 tablespoons freshly grated Romano cheese
1 teaspoon salt, divided use
1 1/2 teaspoons dried oregano leaves, divided use
2 slices of white bread, diced
1 pound ground beef
2 large eggs
1/2 cup freshly grated Romano cheese
3 tablespoons chopped parsley
1/8 teaspoon pepper
1/4 cup olive oil
In a heavy saucepan, cook
chopped onion and 2 crushed garlic cloves in 2 tablespoons olive
oil over low heat, stirring, for 2 minutes. Add 1/3 cup chopped
parsley, basil, chopped whole tomatoes, tomato paste, chicken
broth, red wine, sugar, 2 tablespoons grated Romano cheese, 1/2
teaspoon salt, and 1/2 teaspoon oregano. Simmer the sauce, stirring
occasionally, for 30 minutes.
Meanwhile, in a bowl,
combine diced slices of white bread, ground beef, eggs, 1/2 cup
grated Romano cheese, 3 tablespoons chopped parsley, 1 crushed
garlic clove, 1 teaspoon oregano, 1/2 teaspoon salt, and pepper;
form into meatballs.
In a large skillet, brown
the meatballs in 1/4 cup olive oil over high heat, turning often.
Transfer the meatballs to the sauce and simmer the mixture, stirring
occasionally, for 30 minutes.
