MARINARA
1. In a large dutch oven or saucepan, heat your olive oil over medium/low heat.
2. Once hot, add in your garlic and red pepper, give it a quick stir. As soon as your garlic begins to sizzle (you don’t want it to brown) pour in your tomatoes and stir.
3. Pour in a cup of water in each tomato can, swirl to pick up the remaining tomato juice, and pour into your sauce. Season with salt and red pepper. Stir.
4. Place your basil leaves directly on top of the sauce, but don’t stir yet. Let the basil wilt and then stir into your sauce, about 5 -7 minutes or so.
5. Adjust seasoning as needed and discard your basil.
6. Reduce heat to low and simmer, uncovered, while you prepare your meatballs.
MEATBALLS
1. In a small bowl, tear the interior of the bread into small pieces, discarding (or eating) the crust. Pour the milk over the bread and let it soak for about 5 minutes.
2. In a large mixing bowl, combine all the remaining ingredients. Gently mix until just combined, being careful not to overwork the mixture, as this can result in tough meatballs. Roll the mixture into small, bite-sized balls, about 1 teaspoon each, and set aside.
3. Carefully place your meatballs into the simmering sauce, making sure not to stir them right away to keep them intact.
4. Cover and let the sauce gently simmer for at least 30 minutes, or as long as all day for deeper flavor.
5. Serve over cooked spaghetti o’s and generously sprinkle with parmesan cheese. Enjoy!
