- Marinara Sauce
- 2 tbsp olive oil
- 1 small onion, minced
- 1 clove garlic, peeled and halved lengthwise (discard bitter green core), minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 (24 to 28 oz) container crushed tomatoes
- 3/4 cup water
- 1/2 tsp each salt and freshly ground black pepper
- 1/2 tsp sugar
- 6 to 8 fresh basil leaves
- 2 large eggs
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 3 tbsp chopped fresh basil
- 2 lb gluten-free bulk Italian pork sausage (casings removed if using links)
- 2 cloves garlic, peeled and minced
- Kosher or fine sea salt and ground black pepper to taste
- Put oil and onions into pot and soften . Let it little colour a little.
- Then add in the garlic followed by a few turns of the black pepper mill. Cook for a few more minutes and then add in herbs, water, tomato can and the sugar.
- Let this now simmer for a good 45 mins to an hour with lid on. Then take lid off and turn the heat up to mid/high and reduce the sauce liquid by half at least to concentrate the flavour. Add in the basil and the seasoning to your taste.
- Set up a plate or platter with paper towels to drain the meatballs. Place it next to the stove.
- Heat a skillet over medium-high heat. Add about 1 tbsp oil to the pan. When it is shimmering, add meatballs, spacing them about 1/2-inch apart to make it easy to turn them. Cook until well browned on one side, then use tongs to roll them over to brown the second side. Reduce the heat to medium and continue cooking, turning until all the sides are browned and the meatballs are cooked through. Transfer to the paper towel-lined plate. Repeat with remaining meatballs.
- Make Ahead: If you are making the meatballs in advance, leave them on the parchment and freeze for about 30 to 45 minutes or until the outside is fairly solid. Then place in an air-tight container and freeze for up to a couple of months. When you are ready to use them, leave them at room temperature until you can easily separate them. Place on a parchment-lined baking sheet and bake in the oven at 350°F until cooked through.
- To Serve: Place the meatballs in the sauce to reheat fully, about 10 minutes at a low simmer. Meanwhile, cook your favorite pasta al dente in salted water according to package directions, drain thoroughly, and toss with about 1/4 cup of the sauce.
- Scoop portions of the cooked pasta onto serving plates, top with several of the meatballs, and add a little more sauce on top. Garnish with additional Parmesan cheese and torn basil. Serve immediately.