Nonni'S Pasta Sauce

• Hormel Salt Pork - 12 oz
• EVOO - Extra Virgin Olive Oil
• 1 large onion, chopped
• 6 cloves of garlic, minced
• 1 tbsp crushed red pepper
• 3 tbsp oregano
• 3 tbsp basil
• Contadina Crushed Tomatoes - 105 oz
• Contadina Tomato Sauce - 105 oz
• 2 cups red wine
• 1/2 cup brown sugar
• 2 cans tomato paste - 6 oz each
• 1/4 cup parmesan cheese, divided
• Meatballs:
• 5 1/2 lbs ground beef, 88% lean
• 8 slices white bread, broken up
• Milk - 1/2 cup, enough to cover
• 1 lb parmesan cheese, grated
• 4 eggs

1. Brown salt pork (use a little EVOO, if needed), remove to food processor and pulse till emulsified.
2. Add onion and garlic and spices to pan drippings and saute.
3. Split seasonings between two large soup pots and add half of Crushed Tomatoes and half of Tomato Sauce to each pot. (this makes a big batch of sauce!)
4. Split salt pork between two batches, taste and adjust seasonings.
5. Add 1 cup of red wine to each batch.
6. Add 1/4 cup brown sugar to each batch.
7. Add one can tomato paste to each batch.
8. Add 1/8 cup parmesan cheese.
9. Continue to simmer. Smell the goodness.
10. Meatballs:
11. Soak pieces of bread in milk until fully absorbed. Drain milk from bread and squeeze.
12. Assemble 2 inch meatballs using beef, cheese, bread, eggs and spices (4 tbsp basil, 3 tbsp oregano, 1 tbsp garlic powder, 1 tsp red pepper, 1 tbsp 8th Wonder of the World).
13. Brown meatballs in EVOO and add to sauce.
14. Add fresh ground pepper to sauce. 10 grinds each pot.
15. Simmer for another half hour.

hormel salt, olive oil, onion, garlic, red pepper, oregano, basil, tomatoes, tomato sauce, red wine, brown sugar, tomato paste, parmesan cheese, ground beef, white bread, milk, parmesan cheese, eggs

Taken from www.epicurious.com/recipes/member/views/nonnis-pasta-sauce-51284221 (may not work)