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1
Prepare flavor base: pour olive oil into a large pot over medium-high heat.
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2
When oil shimmers, add onions and saute 10 minutes, until very soft and golden brown.
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3
Add garlic, oregano and chili flakes and saute until garlic and oregano become aromatic, about 30 seconds.
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4
Transfer half the flavor base to a bowl.
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5
Prepare sauce: to the flavor base remaining in the pot, add tomato paste and cook about 1 minute until it loses the raw tomato flavor.
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6
Add red wine and cook 2 minutes until tomato paste dissolves and the mixture is very thick.
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7
Add water and stir well.
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8
Add crushed tomatoes.
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9
Stir well and simmer 45 minutes until thickened.
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10
Prepare meatballs: Add bread to bowl with flavor base.
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11
Pour milk over bread and combine using potato masher until fairly smooth and homogeneous.
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12
Add 1 c parmesan cheese, parsley, eggs, garlic, and salt.
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13
Add sausage and blend in well with masher.
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14
Add ground beef and mix with hands until well blended.
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15
Form into large meatballs - about 16 meatballs total.
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16
Place meatballs on a sheet pan and place in preheated 475F oven for 20 minutes.
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17
Finishing up: add 1/2 c grated parmesan cheese, chopped basil and salt to the sauce.
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18
Add meatballs to sauce and simmer 15 minutes.
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19
Meanwhile, prepare pasta.
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20
Serve 2 meatballs and plenty of sauce per person.
