Meatballs In Marsala Sauce

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft.

Add the salt, pepper, basil, oregano, and half of the marsala. Cook, stirring occasionally, until the marsala evaporates.

Add the tomatoes, tomato paste, and water to the saucepan. Mix well then cover the saucepan and let the tomato sauce simmer on medium-low heat for 1 1/2 hours, stirring occasionally.

Meanwhile, combine the ground beef, milk, bread crumbs, onion, parsley, Parmesan cheese, egg, salt, and pepper in a bowl. Mix well. Form the beef mixture into 3/4 to 1-inch sized meatballs.

Heat the oil in a skillet over medium-high heat. Add the meatballs and cook, turning gently, until browned on all sides. Remove the meatballs from the skillet with a slotted spoon and let drain on paper toweling.

Add the remaining marsala and browned meatballs to the tomato sauce. Mix gently. Cook the marsala sauce for 10 minutes, uncovered.

Serve the meatballs and sauce with cooked spaghetti (or other pasta). Garnish with freshly grated Parmesan cheese and serve immediately.