1 pound bacon, sliced into lardons
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 (28-ounce) cans chopped tomatoes
Sea salt, preferable grey
Freshly ground black pepper
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey
Freshly ground black pepper
1 cup water
*Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.
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