Slow Cook Marinara Sauce with meat balls

Sauce:
1/2 cup carrots, chopped
1/2 cup green peppers, chopped
1/2 cup celery, chopped
1/2 onion, chopped
1 Jalapeno seeded
1 t dried basil
1 t dried oregano
1 t granulated garlic
1 T olive oil
2 large cans San Marzano tomatoes (or your favorite)

Meatballs:
1 lb ground beef
1 lb ground pork
1 lb ground venison or you can use ground veal
3 eggs
1 1/2 cup panko (Japanese bread crumbs)
1 1/2 T dried basil
3 t dried oregano
1 1/2 t salt
1 1/2 t black pepper
1/2 cup grated romano cheese

For the sauce, puree (in a food processor or blender)  carrots, green peppers, celery, onion and jalapeno.
Heat a saucepan over medium heat and add 1 T olive oil. Add the puree mixture and then add the basil, oregano and garlic. Saute for 5 minutes until softened. Add the  2 cans tomatoes and bring to a boil, turn down and simmer for 2 hours, stirring occasionally. Add salt and pepper to taste.




For the meatballs, mix all of the ingredients in a bowl and mix with your hands until well blended. Form the mixture into balls about  2 - 2 1/2 inches (or 3-4 ounces) Preheat the over to 400 degrees.  Place in a greased baking dish, cover with foil and place in the over for 25 minutes or until the internal temperature of the meatballs is 150. Remove the foil and place back in the over for 10 minutes or until lightly  browned. Remove from the over and let sit for about 15 minutes to allow the juices to absorb back into the meat.

Drain the remaining grease and serve with your favorite pasta* and marinara sauce.

*We offer classes for homemade authentic pasta, please ask for details*