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1
Place the Basic Red Sauce in a large pot.
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2
Bring to a simmer over medium-high heat, stirring occasionally.
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3
Place all the remaining meatball ingredients in a large mixing bowl.
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4
Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands.
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5
Place meatballs on a plate as they are formed.
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6
(Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!)
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7
When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon.
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8
Be careful - bubbling sauce splatters!
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9
Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring.
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10
Stir the meatballs into the sauce when they rise to the top.
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11
Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
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12
While sauce is simmering, cook the spaghetti in boiling salted water until al dente.
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13
Strain and toss with the olive oil.
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14
Keep warm until ready to serve.
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15
Heat the olive oil in a 5-quart pot over medium heat.
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16
Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes.
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17
Place the tomatoes in a large bowl and squeeze to break into small pieces.
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18
Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well.
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19
Add the Parmesan rind.
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20
Bring to a simmer over medium-high heat.
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21
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened.
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22
Stir in the basil and let sit for 10 minutes before using.
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23
Remove from the heat, and use as needed.
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24
You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
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25
Combine all ingredients thoroughly.
