Italian Meatballs & Marinara Sauce

*Food Network

2 slices white sandwich bread, stale
1 lb ground pork
1 lb ground beef
1/2 cup grated Parmesan
1/4 cup fresh parsley
2 tsp kosher salt
2 cloves garlic, minced
1/2 tsp red cayenne pepper (optional)
1 large egg, beaten
fresh ground pepper
1/3 cup olive oil, divided

Grate the bread or pulse crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.

In a large bowl, combine the bread crumbs, pork, beef, parmesan, parsley, salt, pepper, onion, garlic, cayenne and egg and mix until combined. Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls (packing the meat tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in skillet over medium-high heat. Add half the meatballs and cook, turning occasionally until well browned on all sizes, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out of the skillet, return to the heat and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with Fettuccine noodles. Toss 1/3 of sauce with the noodles. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to six weeks.

Marinara Sauce
1/4 cup extra-virgin olive oil
1/2 medium onion, diced
4 cloves garlic, minced
4 Roma tomatoes, chopped
2 (28 oz) cans of whole peeled tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 tsp kosher salt
fresh ground pepper

Heat the olive oil in medium saucepan over medium-high heat. Saute the onion and garlic, stirring until lightly browned, about 5 minutes. Add the tomatoes, the herb springs and basil and bring to a boil. Reduce heat and simmer uncovered for about 15 minute or until thickened. Remove and discard the her sprig. Stir in the salt and pepper to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to two months.