Pair with Danzante Merlot

Serves 4


In a large bowl, combine ground beef, Italian sausage, bread crumbs, dried parsley, rosemary, oregano, Parmesan, black pepper, garlic powder and beaten egg. Mix, but do not over work the meat to form into 12 balls. Cover tightly and refrigerate until ready to use. 

For the sauce:

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes and salt. 
Cover, reduce heat to low, and simmer 60 minutes. 
Stir in tomato paste, basil, 1/2 teaspoon pepper and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. 

Serve immediately.