Meatballs and Red Sauce


For the Red Sauce:

  • 2 tbsp Olive Oil
  • 1 Small white onion, diced
  • 1 Clove Minced Garlic
  • 1/4 Cup dry White Wine
  • 28 oz Can Crushed Tomatoes
  • 14 oz Can Tomato Sauce
  • 2 tbsp Tomato Paste
  • 1 tbsp Minced Fresh Oregano 
  • 1 tsp Salt

For the Meatballs:

  • 1/2 Pound Ground Pork
  • 1/2 Pound Ground Beef
  • 1/2 Cup Milk
  • 2 Eggs, Lightly Beaten
  • 1 Cup Plain Breadcrumbs
  • 3 tbsp Minced Fresh Basil
  • 2 Cloves Minced Garlic
  • 1 tsp Salt1/2 tsp Crushed Pepper


The red sauce: using the "sauté" setting, heat the olive oil in the pot until it simmers. Ass the onion and stir it occasionally until it browns. Ass the garlic and toss until it becomes fragrant (about 1 minute). Add the white wine and cook it until the alcohol dissipates (about 7 minutes). Add the crushed tomatoes, tomato sauce and tomato paste and stir until combined, then add the oregano and salt. Let the sauce simmer while you make the meatballs. If the sauce starts to boil or splatter, press "cancel" to turn off the sauté heat. Let the sauce rest until the meatballs are added. 

The meatballs: combine all meat ingredients together in a large bowl. with wet hands, mix everything together thoroughly. Form into small balls about 1.5" wide and add to the sauce. Close the lid and cook for 5-7 minutes on "sauté". When the time is up, allow the pressure to release naturally. Make sure to keep your hands away from the hot steam that is released. Serve the sauce and meatballs as they are, over pasta or in a sandwich.