In a large heavy bottomed pot, heat ¼ cup of the olive oil over medium to medium high heat and brown all meat (except meatballs) about 3-4 minutes on each side . Set meat aside when done.

Add the remaining olive oil to the pan drippings and add onions, garlic, half of basil and mint, and half of the red pepper flakes. Cook about 3 minutes or until onions are transparent scraping up all brown bits from the bottom. Add tomato paste and stir to combine.

Lower heat and carefully deglaze pan with Marsala wine. Add canned tomatoes with their juice. Add salt and pepper and stir. Stir in the other half of the basil and mint, and pepper flakes. 

Add the cooked meat back in along with any juices collected from the platter and stir into the sauce. Carefully place the meatballs over the top and gently push them into the sauce.

Get the heat to a medium simmer, cover and cook for 1 hour, occasionally making sure nothing sticks to the bottom of the pot.

Spoon out the meatballs and cook the sauce for an additional hour uncovered.

Collect the fat that pools at the top and discard. Before the meat is fully cooked, add the meatballs back in. 

Serve over Gluten-Free pasta of choice with grated cheese.