Roll the meat mixture into 1½” balls and keep them on a sheet of wax paper. Set the meatballs aside or in the fridge while you prep the sauce.

Now let’s start the sauce. Coarsely mince 4 or 5 cloves of garlic

and 3 or 4 slices of onion. Heat 2 tbsp oil in a pot and saute.

While the onions are caramelising, heat olive oil in a skillet and add half of the meatballs without overcrowding the pan. Lightly brown the meatballs, occasionally turning, while you finish prepping the sauce.

Once the onions are softened, add the minced garlic and sauté for one minute, just enough to soften the garlic.

After one minute, pour about ½ c Marsala or another red cooking wine.

Stir the wine and the sautéed veggies together and simmer for about three minutes.

Stir in two large cans of crushed tomatoes. Add tomato paste and stir the sauce.

Add basil, red pepper flakes, oregano, parsley, and pepper. Stir and bring to a low simmer.

By this point, the first batch of meatballs should be lightly browned.

You don’t want to thoroughly cook the meatballs, just brown them enough that they’ll easily keep their shape when added to the sauce. Throw the first meatballs into the sauce and brown the next set.

Repeat this step until all the meatballs are lightly browned and submerged in the sauce.

Add a lid to the pot and let it simmer over low heat.

Now comes the easy part. Pour a glass of vino, sit down with your computer, and browse through the web.

Do this for the next four hours, getting up only to refill your glass and stir the sauce every 15 to 20 minutes.

In the last twenty minutes, prepare a 16-ounce package of spaghetti according to the package directions, and toast up some garlic bread.

Serve the Meatballs over a heaping pile of spaghetti, top off your glass of vino, and enjoy the flavours of your labour.

It will be worth every second!