Meatballs in Marinara Sauce

Adapted from Everyday Italian (Giada de Laurentis)

Serves 4
MEATBALLS:
1/4 cup seasoned dried bread crumbs (4C)
1/4 cup chopped flat-leaf or curly parsley
2 large eggs, lightly beaten
2 Tbsp. milk (whole, 2% or 1%)
1/2 cup grated Pecorino Romano cheese
3/4 tsp. salt
3/4 tsp black pepper
1 lb. meatloaf mix (beef, pork veal)
1/4 cup extra virgin olive oil

In a large bowl, mix bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, salt and pepper. Add the meat and stir to combine (do not overwork the meat). Shape into bite size meatballs.

Heat oil over medium-high flame. Cook meatballs for 3 minutes on each side. Each side should be browned (about 9 minutes total cooking time). Add the marinara sauce and simmer until flavors blend, about 5 minutes.

MARINARA SAUCE:
1/4 cup extra virgin olive oil
1 small onion, finely chopped in food processor
1 garlic clove, finely chopped in food processor
1 celery stalk, finely chopped in food processor
1 carrot, finely chopped in food processor
1/4 tsp. salt
1/4 tsp.pepper
1 28 oz. can San Marzano brand crushed tomatoes
1 dried bay leaf

In a large pot heat oil over medium high flame and saute onions and garlic until onions are translucent, about 5 minutes. Add celery, carrots, salt and pepper. Saute until vegetables are soft about 5 more minutes. Add tomatoes and bay leaf and simmer uncovered over low heat until sauce thickens, about 20 minutes. Remove bay leaf and season with more salt and pepper.