Kittencal's Pasta Sauce And Parmesan Meatballs

Step 1: Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Step 2: Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Step 3: Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Step 4: Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Step 5: Add in fresh garlic; cook stirring for 2 minutes.

Step 6: Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Step 7: Add in the wine; stir well to combine.

Step 8: Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Step 9: Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Step 10: Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Step 11: Skim off any fat that might gather on top of sauce.

Step 12: Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Step 13: Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).