Classic Marinara and Meatballs

• ¼ cup olive oil, for sauce
• 1 head garlic, smashed and peeled
• 1 onion, cut
• 2½ tablespoons tomato paste
• 6 cups tomato puree
• 1 cup water
• 2 bay leaves
• 1 teaspoon sugar
• ½ lb ground beef
• ½ lb ground veal
• ½ lb ground pork
• 3 slices day-old white bread, day-old, ripped up
• ½ cup milk
• ½ cup dried breadcrumbs
• 3 eggs
• 1 cup Parmesan cheese, grated
• ½ cup peperoncino
• 25 grinds black pepper
• salt, to taste
• 2 tablespoons olive oil, for browning meatballs
• mortadella

Preparation

1. Step 1

   0:12
   Add a generous amount of olive oil to a heavy-bottomed pot and place over low heat to warm gradually.
2. Step 2

   0:28
   Smash and peel the garlic and cut the onion.
3. Step 3

   0:43
   Add the smashed garlic and cut onion to the warm olive oil.
4. Step 4

   1:09
   Add the tomato paste and cook for about 5 minutes, stirring to cook out the raw, tinny, acidic taste.
5. Step 5

   1:27
   Add the tomato puree, water to reach desired thickness, crinkle and add the bay leaves, and a little sugar. Stir to combine.
6. Step 6

   2:19
   Combine the ground beef, veal, and pork in a large bowl.
7. Step 7

   2:33
   Rip the day-old white bread into pieces, add to the meat mixture along with a little milk, and mix to soften.
8. Step 8

   2:51
   Add the dried breadcrumbs, eggs, grated Parmesan, peperoncino, black pepper, salt to taste, and a drizzle of olive oil to the meat mixture.
9. Step 9

   3:19
   Mix the meatball ingredients together by hand until well combined, avoiding overmixing.
10. Step 10

    3:28
    Portion and roll the mixture into small meatballs.
11. Step 11

    4:10
    Heat olive oil in a pan until hot (it should sizzle when the meatballs are added).
12. Step 12

    4:18
    Brown the meatballs on all sides in the hot oil, working in batches as needed.
13. Step 13

    4:25
    Transfer the browned meatballs into the simmering marinara sauce. Simmer everything together for 1 to 2 hours.