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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).
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2
Drain the diced tomatoes over a strainer.
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3
Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
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4
Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
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5
Add in fresh garlic; cook stirring for 2 minutes.
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6
Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
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7
Add in the wine; stir well to combine.
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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 5-8 minutes then reduce heat to low.
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9
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).
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10
Simmer uncovered on low heat for about 3-5 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.
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11
Skim off any fat that might gather on top of sauce.
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12
Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
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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).
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14
Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
