Step 1: Start the Sauce Base
Heat oil in a large skillet with tall sides over medium heat.
Add the onion and carrot to the pan.
Stir often until the onions are translucent.

Step 2: Aromatics and Wine
Add the garlic to the skillet.
Stir continuously for 1 minute to prevent over-browning.
Pour in the Marsala wine.
Simmer until the liquid reduces to about half its volume.

Step 3: Simmer the Sauce
Add 1 ½ cans of tomatoes with all their juices.
Add the oregano, parsley, and a light pinch of salt and pepper.
Crush the tomatoes with a fork.
Reduce heat, cover with a lid, and simmer for 25 to 30 minutes, stirring occasionally. Uncover and simmer until thickened, about 25-30 minutes.

Step 4: Oven and Pan Prep
Move the oven rack to the fourth position from the top.
Preheat the oven to 425°F.
Lightly brush a baking sheet or pan with olive oil or use parchment paper.

Step 5: Mix the Meatballs
Place the ground beef in a large mixing bowl.
Sprinkle the minced bacon evenly over the top.
Mash the beef and bacon together with a large fork to combine.
Mix in all remaining meatball ingredients, excluding the egg mixture.

Step 6: Add Wet Ingredients and Shape
Whisk tomato paste, chili garlic sauce, and egg together in a small bowl.
Pour this mixture over the meat and mix thoroughly using your hands.
Scoop the mixture and gently press into balls without compacting too tightly.
Drop each meatball onto the prepared baking sheet.
Coat your ice cream scoop with olive oil to prevent sticking, or divide by hand into 8 balls.

Step 7: Bake the Meatballs
Place the baking sheet in the preheated oven.
Bake for 20 minutes until the meatballs are lightly browned.
Remove from the oven and set aside.

Step 8: Finish and Combine
Taste the simmered sauce and adjust the salt and pepper.
Remove the sauce from the heat.
Run the sauce through a food mill to smooth it out.
Return the smooth sauce to the pan.
Add the baked meatballs to the sauce and warm everything together.

Serve with spaghetti noodles or your favorite pasta.