Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona - azfamily.com

2 tablespoons Romano cheese, freshly grated
1/4 pound ground veal
1/4 pound ground pork or pork sausage
2 1/2 white onions, finely chopped
1/2 cup organic, whole-wheat bread crumbs
1 tablespoon kosher salt, plus more to taste
1 pinch ancho chili powder
1/2 egg yolk
1 whole egg
1 slice nitrate-free bacon, chopped
2 pinches black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley, chopped
3 cloves garlic, chopped
2 mushrooms, cleaned and finely chopped
1/2 teaspoon soy sauce
1/2 teaspoon aged balsamic vinegar
2 organic tomatoes, chopped
1 cup spring water
1 tablespoon chopped fresh oregano

Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.

Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil is hot, add the meatballs; sear, then reduce heat and saut?them as you prepare the sauce.

In a soup pot, saut?1/2 onion in 2 tablespoons olive oil until transparent. Add 2 cloves garlic, mushrooms, 1 pinch black pepper, soy sauce, tomatoes, 1 pinch kosher salt, balsamic vinegar, water and oregano; mix to combine. Place seared meatballs in the sauce. Reduce heat; cook uncovered 1 1/2 hours or until the liquid has reduced by half.

Remove the meatballs; set aside.

Using a food processor or blender, puree the sauce in batches. Return sauce and meatballs to the pot.

Serve over freshly cooked pasta.