• 1 pound ground sirloin (90/10)
• 1 cup dry Italian bread crumbs
• 1 tbsp chopped fresh parsley
• 1 tbsp grated parmesan cheese, plus more for serving
• 2 tsp salt, plus more for salting the water
• ½ tsp cracked black pepper
• 4 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 2 (28 ounce) cans whole peeled tomatoes
• In a bowl, mix the beef, breadcrumbs, parsley, cheese, salt and pepper. Roll into balls about the size of a ping pong ball. You should have about 12.
• Heat 2 tbsp of olive oil over medium high heat in a Dutch oven. Add the meatballs and cook for 3-4 minutes, or until there is a nice sear. Turn the meatballs and cook for another 3-4 minutes. Remove from the Dutch oven and set aside.
• Add the remaining olive oil and onions and cook for 2-3 minutes, until they begin to become translucent. Add the garlic, stir and cook for 30 seconds before pouring in the red wine. Let the wine simmer until it is reduced by half, stirring occasionally.
• Stir in the tomato paste, scraping up any bits stuck to the bottom of the Dutch oven. Add in the sugar, bay leaf and whole tomatoes. Reduce the heat to medium-low, cover and simmer for 30 minutes.
• Add the meatballs to the sauce, cover and simmer for another 30 minutes. Meanwhile, cook your pasta in heavily salted water according to the package. Strain the pasta about a minute before they are cooked. Add to the pasta sauce.
• Serve with fresh parmesan and garlic bread.