meatballs and marinara

Marinara

1 large can crushed tomatoes
1 large can tomato puree
1/2 cup white wine
1 cup chicken stock or vegetable stock
fresh basil, to taste - i used about 10 leaves
1 red onion (i had small onions so i used 1 1/2)
6 cloves garlic, grated
2 tbps olive oil

saute onions in oil until translucent. add garlic and wine to deglaze. let wine cook almost completely out, then add tomatoes and stock. bring to boil, then simmer for at least 1 hour. just before serving stir in basil, torn or chopped.

Meatballs

1 pound ground beef
1/4 cup plain bread crumbs
1/4 cup (or less) seasoned bread crumbs
1/3 cup parmesan cheese
1 egg
1/4 cup total of chopped parsley and basil
salt & pepper

mix all ingredients together, form into balls and bake at 350 for approximately 30 minutes, depending on size. (mine were large, about 2 1/2 inches in diameter, and they baked for about 40 minutes.) i took them out and added them to the sauce until the pasta was ready. they were a little dry - next time i think i'll add some olive oil. i was using 90/10 beef, which is not as lean as i usually use to i skipped oil but it could have used some.