Prepare the Sauce

1. Heat the olive oil over medium-low in a large heavy pot.

2. Add diced onion and sauté until soft and translucent, about 5–7 minutes.

3. Stir in tomato paste and cook for another 5 minutes—add a splash of water to prevent burning.

4. Add crushed tomatoes, season with salt and pepper, stir well.

5. Reduce heat to low, partially cover, and simmer for 2½–3 hours. Stir occasionally to prevent sticking.

6. Taste after 2 hours and add sugar if the tomatoes are too acidic.

2. Make the Meatballs

1. In a large bowl, combine ground chuck and beef, and season with salt and pepper.

2. Add breadcrumbs, cheese, parsley, garlic, and beaten eggs.

3. Gently mix until just combined—avoid over-mixing. If mixture feels too wet, add more breadcrumbs.

4. Wet your hands and roll into 2″ diameter meatballs, sealing cracks gently.

3. Brown the Meatballs

• Stove-top Method: Shallow-fry in neutral oil until browned all over.

• Oven Method: Bake at 400 °F on a wire rack-lined sheet pan for 15 minutes, then 5 more minutes at 475 °F to crisp up.

4. Braise the Meatballs

1. Add meatballs into the simmering sauce.

2. Keep heat low and cover partially, simmering for at least 1 hour.

3. This slow-cook allows flavors to meld beautifully.

5. Serve

• Serve meatballs and sauce over your favorite pasta.

• Garnish with extra grated Parmigiano‑Reggiano and fresh bread on the side.