In a large, shallow sided pot bring your oil up to heat on medium high. Next add in the diced onions and cook for 5 minutes or until softened, and starting to brown. Add in the garlic, and cook another 3-5 minutes. Make sure you stir often so the garlic doesn’t burn.
Add in the wine and deglaze the bottom of the pot. While the wine cooks off a little, pour the canned tomatoes with their juices into a bowl. Gently crush the tomatoes by hand. Add to the pot along with the thyme and oregano.
Season liberally with salt and a little pepper. Bring down to a simmer and cook, on low with the lid on, for 3 hours. Check on it every once and a while and stir.
Remove from heat, and using an immersion blender or a counter-top blender, blend the mixture until smooth and velvety. Taste for seasoning.
Pour back into the pot and bring up to a low simmer.
While the sauce is simmering, make your meatballs. Tear the bread into bite sized pieces and add to a medium sized bowl. Cover with the buttermilk. Let sit for 5 minutes or until the bread has completely soaked up the milk.
Next add in the parsley, garlic, salt, pepper and nutmeg. Mix into a paste. Lastly add in the meat and mix until fully combined.
Using a medium sized ice cream scoop or spoon, form the meatballs into golf ball size balls. Place directly into the simmering sauce.
Cover, and cook on low for 30 minutes or until the meatballs are cooked through.
Serve warm with parmesan cheese and over your favorite pasta.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell