MAKE IT

MARINARA
1) In a large heavy bottom pot or Dutch oven heat olive oil over medium heat.
2) Add onions and garlic and allow to sweat.
3) Add tomato paste and cook for about 2 minutes.
4) Deglaze the pan with red wine and allow to cook for about 4 minutes.
5) Add canned tomatoes, basil, salt, and pepper. Bring the tomato sauce to a boil for 3 minutes.
6) Drop the sauce to a hard simmer and allow to simmer for about 2 hours.
(Crush tomatoes to your desired texture, if your sauce is too thin you can use small diced potatoes to thicken it like we did on the show to fix Franco’s sauce)

MEATBALLS
1) Pre-heat oven to 450. Line 2 baking sheets with tin foil and coat with cooking spray.
2) Combine meat loaf mix in a mixing bowl with eggs, ricotta, milk, breadcrumbs, onion, garlic, parsley, Parmesan cheese, salt and pepper.
3) Form the meatballs into 1 ½ inch balls should make about 20 meatballs. Arrange the meatballs on the baking sheets.
4) Bake the meatballs until golden brown about 20 minutes.
5) Place the meatballs in pot with the marinara sauce and cook for an additional 45 minutes.