In 6-quart pot, saute onions, garlic, peppers in olive oil over medium high heat. Once they are golden, add shredded carrots, celery, fresh mushrooms, zucchini, and balsamic vinegar. Cook for about five minutes. Add olives, basil, oregano, parsley, and wine. Reduce to heat to low and simmer covered for two to three hours.
***While sauce is cooking***
Put all the meatball ingredients into the mixing bowl and mash it together with your hands.
Scoop a heaping amount of the mixture and roll into a ball, about 1-½″. Makes 20 meatballs.
Using a nonstick pan, cook the meatballs over medium heat, turning them over until they are browned on all sides.
Remove cooked meatballs and drain them on paper towels. Once they have drained well, add them to the sauce.
To serve, place pasta in bowl and top with meatballs and sauce. Sprinkle shredded parmesan romano blend on top.