? 1 onion, finely chopped
? 1 cloves garlic, minced
? 1/2 cup extra virgin olive oil
? 4 cups diced tomatoes (fresh or canned)
? 2 bay leaves
? 1 tsp. white pepper
? 1/4?1/2 cup grated Romano cheese, to taste
? Pinch of sugar
? 1 1/4 lbs. ground beef (80/20 blend)
? 1/2 onion, finely chopped
? 1/2 cup bread crumbs, fresh or dried
? 1/2 bunch fresh parsley, chopped, or 2 tsp. dried
? Salt and pepper to taste
For the sauce: In a large, heavy pan with a lid (such as a Dutch oven), caramelize the onion and garlic in the extra virgin olive oil. Cook slowly for about 5 to 7 minutes. Add tomatoes and bring to a low simmer. Add the bay leaves and white pepper and stir briskly. Raise the heat and add the Romano cheese and sugar. Reduce heat to low, cover with lid, and cook for at least 3 hours.
For the meatballs: Mix all ingredients together, cover and chill for about an hour. Shape mixture into about 20?24 oblong meatballs, flattened slightly and the same thickness throughout. (Dampen your hands to prevent meat from sticking to your fingers.) Transfer to a baking pan and place in an oven preheated to 350?F for 10 minutes.
To finish: Heat the sauce in a deep skillet. Add meatballs to sauce and simmer for 20 minutes. Remove bay leaves, arrange meatballs and sauce on individual plates and serve.