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Dinner tonight was absolutely and outrageously mouthwatering!I was drooling this morning thinking about what I was going to make because everything blended perfectly in my mind and I could almost taste it. The reality is it tasted far richer than I imagined.Let’s get to it. Very simple really. MeatBreadSauceFirst the meat. Mixed ground beef and ground veal together with egg, panko breading, pecorino and Romano cheese, and a handful of freshly chopped parsley. Fresh parsley is so much more pleasantly pungent than dried so it’s worth buying. Rolled that into nice big meatballs and put in fridge for 30 minutes.While that was chilling, my attention turned to the sauce. In the big pot a drizzle of olive oil followed by finely chopped onions and a rich basil, pine nut, pecorino cheese paste I made in September from our massive basil crop. Let that sauté for a couple of minutes, then threw in a bunch of thinly sliced garlic cloves. Let that sauté for about a minute and then added some tomato paste and some crushed tomatoes as well as a splash or two…maybe three of white wine. I never use sugar in my sauce. Always wine. Different wines give the sauce varied flavors. Covered that and let it simmer for about 30 minutes. Once the meatballs were done chilling it was time to seat them on all sides. This keeps the juiciness from leaking out. That was accomplished in a deep saucepan and olive oil. Once they were seared and smelling YUMMY…I could have eaten one right there and then, I popped them into the sauce, covered them with sauce and let everything slow cook on simmer for another hour, covered. The bread. Ahhh, the bread! Bought a freshly baked round sourdough loaf and cut it into thick slices. Brushed them with olive oil and stuck them in the oven at 400* to toast. Meanwhile over at the air fryer I was roasting fresh garlic. Sliced the top of the garlic bulb and smeared it with olive oil, butter and a dash of kosher salt. Put it in an aluminum foil pouch and air fried at 450* for 30 minutes.After squeezing the creamy garlic out of the husk, I smeared it on the bread. That was followed by a layer of sauce. Meatballs on top of that, then smothered with more sauce.This meal was a yummyliscious cacophony of flavors. My goodness, it came out soooo good! And yea, I know it wasn’t good for my diet but today and tomorrow are my stomachs days for sinful debauchery.And there it is.