Step 1

For Rao's Marinara Sauce:

Step 2

Remove tomatoes from cans and place in a large bowl, reserving juices. Using your hands, crush the tomatoes. Remove and discard the hard core from stem end and any skin and tough membrane. Set aside.

Step 3

Place the oil in a large, nonreactive saucepan over medium-low heat. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic and cook until softened, about 30 seconds. Stir in the tomatoes and the reserved juices. Season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.

Step 4

Stir in basil, if using, oregano, and season with pepper. Continue cooking 1 minute more. Remove from heat and serve.

Step 5

For Rao's Meatballs:

Step 6

In a large bowl, combine the three ground meats. Mince clove garlic and add to meat mixture, spreading the meat in bowl as if you're making a well. Then add the parsley, salt, pepper and eggs followed by the water. Begin to sprinkle the cheese on top of the water as if covering it, and then sprinkle the breadcrumbs over the cheese.

Step 7

After all ingredients are added, mix from the outside of the bowl towards the middle, rotating the bowl as you mix until well combined. When finished, shape mixture into the desired size that you prefer.

Step 8

The meatballs can then be baked or fried.

Step 9

Baking: Place the meatballs on a cookie sheet and bake at 350° for 25 to 30 minutes. Take off of pan and add into marinara sauce and simmer over low heat.

Step 10

Frying: In a medium sauté pan, add the oil over medium high heat. When the oil is hot add the meatballs into the pan and cook till golden brown on both sides for approximately 6 to 7 minutes each side. Take out of pan and add into marinara sauce and simmer over low heat.

Step 11

When finished, plate and top with more marinara sauce. Serve.