To me, nothing says home more than a pot of spaghetti and meatballs simmering on the stove on a cool Sunday afternoon. I like to start this sauce early and cook it on low for three to four hours to let the smell of garlic, tomatoes, basil and oregano filter through the house. Trust me, the smell coming from your kitchen will ensure you won’t have to track down your family for dinner. It may even help you meet your neighbors.
Preheat your oven to 400 degrees.
Dip the bread into the milk, squeeze excess milk out and tear the bread into pieces. Using your hands mix together bread, Italian sausage, ground beef, 1/2 of the medium onion, 1/2 of the garlic cloves, egg, 1 teaspoon of dried oregano, and romano cheese.
Once everything is mixed roll the mixture into approx. 20 meatballs. Place these meatballs in a baking dish and drizzle with a little olive oil. Cook in oven just until browned, they will finish cooking in the sauce.
While the meatballs are cooking, start your sauce. In a large pot heat 2 tablespoons of olive oil over medium heat. Add remaining diced garlic and onions to pan and cook for 2-3 minutes, then add the mushrooms.
When the mushrooms are soft and the onions are translucent add the Chianti. Allow to cook for five minutes and make sure you scrape up all the little bits of goodness that are on the bottom of the pan. Next add the diced tomatoes, tomato sauce, oregano, basil, allspice, salt and pepper.
Carefully add the browned meatballs to the sauce. Cover and cook the sauce for 2 1/2 hours, stirring occasionally. Uncover for the last 30 minutes to ensure that the sauce thickens.
When you're ready to eat, bring a large pot of water to a boil. Cook pasta according to package directions. Drain.
Spoon meatballs and sauce over the top.
This sauce can cook for any length of time. I say 3 hours because it lets all the flavors come together. But I've cooked it using about 2 hours and I've also cooked it over 6 hours. Whichever you choose, start your noodles shortly before you are ready to eat. Enjoy!