In a stock pot on medium heat, fry bacon until partially crisp. Add carrots and celery. Sautée for 10 minutes. Add shallots, onions and olive oil. Continue to sautée until vegetables are soft and caramelized. No garlic yet.
Add 1/2 cup of wine and deglaze the pot using a wooden spoon. Allow to boil for 2 minutes. Add crushed tomatoes, garlic, paste, herbs, sugar, salt and pepper. Add meatballs stir, reduce heat to a low simmer and cover. Allow to simmer for 3 hours, stir every 15-20 minutes.
Serve hot over ones favorite pasta.
In a large mixing bowl combine ground beef, pork and sausage. Use ones hands to incorporate the meat together. Add in 1 egg slightly beaten, cheese, bread crumbs, salt and pepper. Incorporate all ingredients together with hands.
Using hands, scoop out a reasonable amount of meat into hand and roll until a rounded ball forms. Adjust size to ones liking. I usually shoot for an oversized golf ball. Set aside on a plate. *Note: One may have a lot if meatballs left over. I’ll explain how to freeze them at the end of this recipe.*
Add a tbsp of extra-virgin olive oil to a large skillet on medium-high heat. Slowly and carefully add meatballs. Fry meatballs until browned on all sides. Transfer meatballs to sauce. Use a minimum of 8 in the sauce.
Freezing Leftover Meatballs
Add meatballs to a plate. Give them enough space so they are not touching. Place the meatballs in the freezer until frozen. Remove meatballs from the plate and transfer to a gallon zip lock freezer bag. Now one can have great meatballs whenever without the mess of preparation and cleanup.