italian meatballs

Ingredients

• MEATBALLS
• 1/2 cup milk
• 4 slices bread, torn in small pieces
• 1 pound (500 g.) italian sausage, casing removed
• 1 pound (500 g.) lean ground beef
• 1 pound (500 g.) ground pork
• 2 large free-run eggs, beaten
• 2 cups white onions, finely chopped
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 cup fresh chopped parsley
• 3 large cloves garlic, pressed
• 2 teaspoons italian seasoning
• 1 teaspoon ground himalayan sea salt
• 1/2 teaspoon red pepper flakes
• freshly ground black pepper, to taste
• TOMATO SAUCE
• 1 tablespoon olive oil
• 1 1/2 cups white onions, finely chopped
• 1 1/2 cups red peppers, finely chopped
• 3 large cloves garlic, pressed
• 2 cans (24 oz./700 g) tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar, such as demerara
• 1/4 cup dry red wine
• 1 teaspoon red pepper flakes
• 3 teaspoons italian seasoning
• 1/2 teaspoon ground himalayan sea salt, or to taste
• freshly ground black pepper (i always use mixed peppercorns), to taste
• 2 tablespoons fresh chopped parsley