This classic Creole Italian dish is found in many New Orleans neighborhood resturants. Slowly simmered tomaoto sauce coupled with melt-in-your-mouth meatballs!
Heat the olive oil in a large Dutch oven with a heavy lid over medium heat.
Once the oil begins to shimmer, sauté the onions and pepper until starting to caramelize, about 15 minutes.
Add the garlic. Sauté for about a minute or two until it is aromatic.
Add in the tomato paste. Stir constantly to begin browning the paste a little. This should take about 5 minutes. If needed, use a little water to deglaze the pan. Stir well and let the water cook off.
Stir in the Herb and Spice Blend.
Add the whole tomatoes one at a time, crushing each tomato by hand as you add it. When all the tomatoes are added, add the juice from the can and the tomato sauce. Mix well.
Use the wine to rinse out the tomato cans, then add the wine to the Dutch oven.
Stir all the ingredients together and bring the sauce to a low boil. Reduce the Dutch oven to a slow simmer and cover pot. Simmer covered for three hours, stirring occasionally so it does not stick.
While the sauce is simmering, prepare the meatballs. Preheat the oven to 400 degrees Fahrenheit.
Make the Meatballs
Grate the yellow onion and retain all the juices. Put the garlic cloves through a garlic press and set aside. Alternately, this could be done in a small food processor.
Incorporate the three types of ground meat together completely
Add the eggs, combine with the meat.
Add the onions and garlic. Combine those with the meat and eggs.
Blend the wine with the meat mixture.
Next, blend in the bread crumbs and cheese.
Add some water to make the meatball a little sticky and easy to press into a ball. To get the consistency you want, add a little more water or a little more breadcrumbs.
Form meatballs by hand into 1 to 1 ½" diameter balls. Place the meatballs on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake in the 400-degree oven for about 25 to 30 minutes, turning over about halfway through.
When the meatballs are done and the sauce has simmered for two hours, add the meatballs to the sauce and let them simmer until the sauce is ready.
Remove the bay leaves and serve over spaghetti or your favorite pasta.
Notes
Leftovers can be refrigerated for 3 to 4 days in an airtight container. This can also be frozen for up to 3 months in an airtight container. Try to keep the sauce and meatballs as flat as possible. A vacuum-sealed bag is optimal. Defrost in the fridge overnight. Reheat in a saucepan over medium heat until heated through. The meatball recipe can be made the day before and held in the fridge in an airtight container. Remove them from the fridge an hour before adding them to the simmering sauce.I have cooked this recipe many times, and sometimes I just don't have three hours. It's still delicious, but it seems that if I can go for three hours it reaches a new dimension.If you like your sauce a little thinner, add some chicken stock or even water in the last hour until you get the thickness you desire.