Directions

1. For the sauce, heat olive oil in a Dutch oven or other 5- to 6-quart pot over medium heat. Add onion and cook, stirring occasionally, until tender and translucent, 5 minutes. Add half the garlic and cook 1 minute longer, stirring. Stir in wine and cook until it reduces by half, 2-3 minutes. Stir in tomatoes, 1 tablespoon parsley, the oregano, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Simmer over low heat 30 minutes.
2. Preheat the oven to 425°. Start heating a pot of water for pasta.
3. Line a large sheet pan with parchment paper. While the sauce cooks, make the meatballs. Combine fresh breadcrumbs, milk, and broth in a small bowl. Let stand 5 minutes until the liquid is absorbed. (The mixture should form a paste.)