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1 Prepare The Sauce. Heat Olive Oil In 4-5 Quart Pot On Medium-High Heat. Add Onions And Cook For 2 Minutes. Add Garlic And Cook For 1 Minute. Add Carrots And Mushrooms, Blend Together For 2 Minutes. Add Canned Tomatoes, Stir Together. Add Basil And Parsley, Stir Tomatoes With A Potato Masher Until Sauce Starts To Thicken About 5 Minutes Over Medium High Heat. Add Tomato Paste Concentrate, Stir To Blend. Reduce Heat And Simmer While Preparing Meat Balls, Stirring Occasionally. 2 Prepare The Meatballs. Mix By Hand In A Large Bowl Beef, Italian Sausage, Basil, Parsley, Mushrooms, Eggs, Breadcrumbs, Cheese, Herbed Salt, And Pepper Until Well Mixed. Use Small Melon Baller, Or Teaspoons To Form 1-Inch Round Meat Balls. Roll And Compress Into Tight Balls. 3 Heat Frying Pan On High Heat. Add Olive Oil. Sear And Brown Meat Balls On All Sides. About 2-3 Minutes. Depending On Pan Size You May Need To Brown Two Batches Of The Meatballs. Do Not Crowd The Pan By Stacking The Meatballs. Cook In A Single Layer. Do Not Over-Cook. As Meatballs Are Finishing, Add A Little Bit Of Red Wine To De-Glaze Pan. 4 Add
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