Ingredients

Basic Tomato Sauce:
1/4 cup olive oil
1 cup chopped onion
2 large cloves garlic
Pinch of red pepper flakes
2 (28-ounce) cans chopped Italian tomatoes in puree
1 tablespoon dried Italian seasoning (basil, oregano, thyme, parsley)
1/2 cup red wine
1/2 teaspoon salt

Heat olive oil in medium saucepan. Add onion and cook 2-3 minutes or until soft. Add garlic and red pepper flakes. Saute for 1 minute. Add tomatoes, Italian seasoning, wine and salt. Cover; simmer 30 minutes. Add meatballs and cook an additional 30 minutes on low heat.

Meatballs:
1 pound ground lean beef
1 pound ground lean pork
2 large eggs
1 tablespoon minced garlic
1/4 cup freshly grated Romano pecorino or Parmesan cheese
1/4 cup finely chopped parsley
1 teaspoon dried Italian seasoning
2 cups soft bread crumbs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Mix all ingredients in medium bowl until well-combined. Use your hands to mix well, then form into 1 1/2-inch balls. Place on a greased baking sheet. You can bake or fry meatballs at this point, using olive oil for frying. If baking, bake at 375 degrees for 5-8 minutes or until golden brown on outside but not cooked through. If frying, heat 2 tablespoons olive oil in skillet and brown about 10 meatballs per batch, browning on all sides; do not cook through. Place meatballs in prepared sauce and cook an additional 30 minutes on low heat.

Sauce with meatballs can be made a day ahead, then refrigerated. Reheat on low heat, ringing to a simmer slowly. This sauce freezes well, also.