Venison Meatballs with Tomato Sauce

This is lovely served with fresh baked bread and a robust red wine!

Ingredients

Sauce

3/4 cup chopped onion

2garlic cloves, minced

1 tablespoon olive oil

1 1/2 cups water

1  (16-ounce) can tomato sauce

1 (12-ounce) can tomato paste

1/4cup minced fresh parsley

1/2 tablespoon fresh basil

1/2 tablespoon dried oregano

1/ 2  cup red wine

1/2  teaspoon salt

1/4 teaspoon pepper

Venison Meatballs

1 pound ground venison

1/2 pound ground pork

2eggs, lightly beaten

1 cup  seasoned breadcrumbs

3/4 cup milk

1/4 cup grated Parmesan cheese

1/4 cup  grated Romano cheese

2 garlic cloves, minced

1   teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

Instructions

1. For the sauce, saute the onion and garlic in the olive oil in a Dutch oven over medium heat.  Add the water, wine, tomato sauce, tomato paste, parsley, basil, oregano, salt and pepper.  Bring to a boil; reduce heat and simmer, covered, for 1 hour.
2. For the venison meatballs, combine the ground venison, pork, eggs, breadcrumbs, milk, cheese, garlic, salt and pepper in a large bowl and mix well.  Shape into balls.
3. Heat the olive oil in a large skillet over medium heat.  Brown the meatballs on all sides and add to the sauce.  Simmer for about 1 hour, stirring occasionally.
4. Serve over Tagliatelle or Fettuccine Pasta with freshly grated Parmesan and Romano, freshly cracked black pepper and fresh basil leaves.