Ingredients
Equipment
Method
Make ahead
- Add tomatoes, onion, garlic, bay leaf, basil, oregano, marjoram, fennel seed and crushed pepper to the large pot. Use hand(s) to crush/squeeze tomatoes a bit to get some of the juice out. (see notes 2)1/2 onion, 8 large beefsteak tomatoes, cut into chunks, 6 cloves garlic, minced, 1 bay leaf, 2 tsps dried basil, 1 tsp oregano, 1 tsp dried marjoram, 1/2 tsp fennel seed, 1/2 tsp crushed red pepper (optional)
- When the pot starts to boil, cover with the lid, reduce to low-medium heat and boil for 30 mins and then reduce the heat to low and continue to boil for another 30 mins.
- Use a food mill to separate the seeds, skin and spices from the liquid mixture.
- With medium heat, bring the liquid mixture back to boil and add red wine, maple syrup, salt, black pepper and tomato paste. Stir to combine.1/2 cup dry wine, 1 1/4 tsps pink salt, 1/2 tsp ground black pepper, 1 tbsp maple syrup, 2 jars tomato paste (7 oz each)
- Add chuck steak and let the sauce simmer for another 1 ½ hours.1-1.5 lbs chuck steak, fat trimmed and chunked (see notes 1)
- Add balsamic vinegar at the end.2 tbsps balsamic vinegar or more to taste
- Let the sauce cool down and store in the refrigerator.
Serving Day
- Simmer the sauce for 5-6 hours before serving. Add meatballs 4 hours before serving. See (notes 2)8-10 frozen meatballs (see notes 2)
Notes
- Chuck steak is a fantastic budget-friendly choice, but beef short ribs are the ultimate upgrade. Their higher fat content melts into the sauce, creating a rich, unbeatable depth of flavor.
- Stick with homemade meatballs for the best texture and flavor; store-bought versions often contain fillers and additives. Just be sure not to overcook them, or they'll lose their bite and become mushy in the sauce.