italian meatballs

INGREDIENTS

• 2(28 ounce) cans tomato puree
• 1(28 ounce) canpeeled plum tomatoes
• 2cloves garlic
• 1small onion, diced
• 6cloves
• 1teaspoon basil
• 1teaspoon kosher salt
• 1⁄4teaspoon fresh ground pepper
• 2tablespoons sugar
• 1⁄4cup extra virgin olive oil
• 1⁄4cup grated cheese

DIRECTIONS

1. In a large pot, sauté onion and garlic in olive oil.
2. Empty plum tomatoes into large bowl and squash with your hands.
3. Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

I made the mistake of browning the meatballs before putting them into the sauce. If you are going to boil meatballs for 3 hours, you don’t need to brown them! They will just taste burned. Or at least, you don’t need to brown them as much as I did.