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1
For Sauce:.
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In a large pot, over medium heat add olive oil and fresh garlic.
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3
Saute for 2-3 minutes until translucent, do not brown.
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4
Add tomatoes add wine, garlic powder salt and pepper and cook, stirring occasionally for about 5-8 minutes until tomatoes have softened and broken down.
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5
Add can tomatoes, tomato paste, sugar, dried or fresh herbs, the rest of the garlic, and red pepper flakes.
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6
Reduce heat and simmer for about 20 minutes.
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7
Add the remaining cup of wine and meatballs (see recipe below) then continue to simmer for 15 minutes.
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8
Add mushrooms and parsley and continue to cook for 10 more minutes until mushrooms are done.
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9
Serve with desired cooked pasta.
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10
For Meatballs:.
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This can either be made in a food processor or by hand with fork or clean, bare hands.
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The 1st recipe is for the food processor.
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Add all ingredients except olive oil and fennel seeds into a food processor and pulse until all combined.
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14
Stir in fennel seeds.
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15
Form meat into 1 1/2 inch meat balls.
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16
In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
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17
Drain oil.
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18
For doing it with a fork or by hand:.
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19
In a large bowl add all ingredients, except olive oil and stir with fork or clean hands until combined.
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20
Form in to 1 1/2 inch meat balls.
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In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
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22
Drain oil.
