Ciao everyone! Welcome back to episode 29 of Manny's Food Channel. Winter is here, which also means bulk season is here (except in my case where every season is bulk season...). I'm sure that a lot of us has had some variation of this dish that brings back memories. Whether it'd be mamas home made, or restaurant inspired, we all love the feeling and satisfaction of a deliciously cooked spaghetti and meatballs. With this made from scratch tomato sauce that is complimented by delicious home made meatballs, I can guarantee that not only is it better than the frozen/out of the bottle sauce you'd get at the grocery store, it will reignite some cherished fond memories of friends and family sitting together and eating a delicious plate of spaghetti and meatballs. Hope you enjoy!

MEATBALLS INGREDIENTS
450 g Lean Ground Pork
450 g Lean Ground Beef
2 Finely Chopped Shallots
4 Cloves Grated Garlic
1 cup Bread Crumbs
1 cup Freshly Grated Parmesan Chees
2 cups Chiffonade Flat Leaf Parsley
Salt & Pepper to Taste
Optional: 1 Egg, Oregano, Chili Flakes

TOMATO SAUCE INGREDIENTS
20 Large Roma Tomatoes (roughly chopped)
2 Large Medium Diced Onions
10 Cloves Grated Garlic
2 tbsp Chili Flakes
3 tbsp Dried Oregano
1/4 cup Balsamic Vinegar
1/4 cup Sugar
1/4 cup Butter
1/4 cup Canola Oil
1/4 cup Olive Oil
1 cup Freshly Grated Parmesan
1 cup Chiffonade Basil
Salt & Pepper to Taste

PREPARATION
1. In a large bowl, mix in all the meatball ingredients and shape them to the desired shape and size. Cover and set aside until you are ready to use them.
2. In a large pot, heat up the canola oil on medium to high heat and caramelize all sides of each meat ball. Once you caramelized your whole batch of meatballs, set them aside.
3. In the same pot, add in the olive oil and sweat off the onions for 5 minutes or until they turn translucent.
4.Next, add in the garlic, chili flakes and cook for another 5 minutes.
5. Add in the tomatoes, cover with a lid and cooking it on medium to low heat until the tomatoes reach the consistency of a puree.
6. While the tomato sauce is hot, put the tomato sauce in a blender, cover with a lid, place a towel on top and blend until it becomes very smooth (be careful that the sauce does not splash out).
7. Pour the sauce back into the pot, bring it up to a light simmer and add in the balsamic vinegar, oregano, parmesan cheese, salt/pepper, basil, sugar and butter. let it simmer for 5 minutes.
8. Add in the meat balls, cover with a lid and cook for 10-15 minutes or until the meatballs are cooked.
9. Mix with spaghetti, garnish with parmesan, extra basil and enjoy!


Hope you enjoyed this video!

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