Meatballs and marinara sauce

Meatballs (Makes about a dozen golf-ball-sized meatballs)

-1 lb. ground meat (I used half beef, half pork)
-1/4 cup Italian bread crumbs
-1/4 cup grated Parmesan cheese
-1 tbs. dried oregano
-1 tbs. garlic powder
-1 tsp. cayenne pepper
-Salt & pepper, to taste
-Olive oil

1. Combine ingredients in a mixing bowl and mix with your hands, just until all the ingredients come together evenly. Avoid over-mixing the meat.
2. Roll meat into golf-ball-sized shape and space evenly on a sheet pan.
3. Drizzle meatballs with olive oil and bake in a 425-degree oven for about 12 minutes, turning them over halfway through.

Marinara sauce

-1 large can San Marzano tomatoes (I used a 28 oz. can)
-1/4 cup red wine
-1/2 cup sweet white onion, finely diced
-3 cloves garlic, minced
-2 tbs. butter
-1/4 cup grated Parmesan cheese
-1 tbs. dried oregano
-1 tbs. fresh basil, chopped
-Half & half (a couple splashes)
-Olive oil

1. Heat olive oil in a saucepan. Saute onions on medium heat until translucent. Add minced garlic.
2. Add tomatoes, red wine, and dried oregano. You can crush up the tomatoes using a spoon or a potato masher. Cook for at least 20 minutes.
3. Finish the sauce with Parmesan, a couple splashes of half & half or cream, fresh chopped basil, and a little butter.

Serve with your pasta of choice. Top with fresh chopped basil and some shaved Parmesan cheese!