Meatballs Three Ways: Sauce for Meatballs

by Rachael Ray Show Staff 8:00 AM, October 26, 2010

Aired October 26, 2010

Serves HASH(0x4ca7e10)
3 tablespoons EVOO Extra Virgin Olive Oil
1 teaspoon fennel seed, 1/3 palmful
4 cloves garlic, chopped
1 Fresno chili or 1 Italian cherry chili pepper, seeded and chopped
1 medium onion, grated or very finely chopped
1/2 cup dry white wine
2 28-ounce cans San Marzano tomatoes
Salt and pepper
2 small sprigs fresh marjoram or oregano, leaves finely chopped
A small handful of parsley, chopped
A few leaves of basil, torn

Heat EVOO in a large Dutch oven over medium to medium-high heat. Add fennel, garlic, chili and onion, and stir 5 minutes. Add wine and tomatoes, breaking up the tomatoes with a spoon. Season sauce with salt, pepper, marjoram or oregano, parsley and basil. Bring to a bubble, reduce heat to low simmer and let reduce 30-45 minutes before serving.