1. Prepare the sauce. In a large pot, heat the olive oil over medium-high heat. Add onion and garlic and saute until onions are translucent, about 5 minutes. Add tomato paste and fry for 1 minute. Add crushed tomatoes, fill the empty can with water and add, and stir well. Stir in Chianti, sugar, dried basil, oregano, salt, and pepper until well mixed. Bring to a simmer, then lower heat and simmer for 1 hour.

2. While the sauce simmers, prepare the meatballs. Preheat oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray.

3. In a large bowl, combine all the meatball ingredients. Mix together and form into 2-inch meatballs; there should be 24 to 28 meatballs. Place on prepared baking sheet and bake about 35 to 45 minutes until well browned all over.

4. When meatballs are done, transfer them to the sauce and let simmer for at least 1 hour. Stir in fresh basil and serve plain or with spaghetti or linguine.

Source: Hannaford fresh Magazine, July - August 2011Recipe by Delores Farrington