- 1 lb Ground Beef
- 1 lb Spicy Italian Sausage
- 1 lb Sweet Italian Sausage
- 1/2 Cup Parmesan Cheese
- 1/2 Cup Asiago Cheese
- 1 Loaf Seasonal Bread (Whatever you prefer)
- 1 Egg
- 1 Cup Whole Milk
- 3 lbs Roma (plum) Tomatoes
- 4 Cloves Garlic, crushed
- 1/4 Cup Olive Oil
- 4 Tbs Olive Oil
- 1/2 Cup Red Wine
- Salt and Pepper to taste
- 1 Tbs Oregano
- 1 Tbs Rosemary
- 1 Bunch Basil
- 1 Tsp Thyme
- 1 Yellow Onion
- 1 28 oz Can Crushed Tomatoes
- 1 lb pasta (your choice)
In a large mixing bowl pull apart the inside of the bread loaf and soak in milk for 20 minutes.
In a separate mixing bowl combine ground beef, sweet sausage and hot sausage. Add 1/2cup of Parmigiano Reggiano and 1/2 cup Asiago Cheese. Mix well. Add 1 egg to meat mixture.
Squeeze the excess milk out of the bread, discarding the milk. Crumble the bread into the meat mixture insuring to break apart any large chunks of bread. Don’t overwork or the meatballs will be tough.
Shape into baseball size meatballs. Place in Oven for 20 minutes at 375 degrees.
In large pot add 2 tbs Extra Virgin Olive Oil. Heat on Medium high. Add Roma Tomatoes and be sure to slit each end of the tomatoes with cross slits. Cover and cook for 10 minutes, stirring occasionally.
In a saucepan place olive oil, onions and garlic. Cook over medium heat until translucent and soft…about 10 minutes. Combine onions and garlic with tomatoes, Add Oregano, Rosemary, Basil, Thyme, Wine and crushed tomatoes. Cover and simmer on low for 20 minutes.
In large pot add one gallon of water and 2 tbs of salt. Allow water to come to a rolling boil before adding pasta. Add 1 tbs of Olive oil to pasta and stir immediately. Cook pasta for 7 minutes.
Strain immediately and add 2 tps of olive oil to pasta to keep from sticking.
Add meatballs to sauce in increments to allow all the meatballs to soak for 10 minutes in sauce.