Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion, and mince the garlic for the meatballs, as well as the garlic for the sauce.

Measure out the olive oil for the sauce and open the cans of tomatoes.

Remove the leaves from the stem of the oregano and the basil, and rip or chop them into small pieces.

Measure out the meat for the meatballs, and crack two eggs in with it.

Finely great the pecorino romano with a rasp.

Remove the leaves of the parsley from the stems and finely chop the leaves.

Measure out the breadcrumbs.

To make the marinara, add the olive oil for the sauce into the pan and begin to saute the onion over medium low heat. Cook until the onion is translucent, about 4 – 5 minutes. Add the garlic and cook for one more minute until fragrant.

Add all of the tomatoes into the pot along with the crushed tomatoes, basil, and oregano and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Let simmer over low heat for about 30 minutes until the flavour is well developed. Season with salt and pepper to taste.

While the sauce is simmering, it is time to make the meatballs. Mix together the meats with the two eggs, grated pecorino cheese, breadcrumbs, parsley, garlic and salt and pepper to taste. If the mixture is too dry, add up to 1 cup of water until you have a moist meatball mixture. Shape the meatballs into larger than golfball sized balls and place on a baking sheet.

Preheat a large frying pan over medium high heat with a good sized glug of oil to fry the meatballs. Cook them in the skillet until they are browned on all sides, but they are not cooked through. As the meatballs finish, plop them into the marinara to continue to cook the rest of the way through.