5, 15-oz. cans tomato sauce
(I use Muir Glen, no salt added, Organic Tomato Sauce)
1, 6-oz. can tomato paste
2 whole medium onions
4 cloves of garlic
1 c. red wine
1/4 c. sugar
fresh basil, salt, pepper to taste
Empty the cans into your pot, making sure there’s plenty of room to add meatballs (or additional sausage, etc.) Do not throw away the cans just yet. Grandmom would add water to one of the cans (about halfway) and swirl around to get everything out of the can. Then pour that water into the next can, and so on, until all the cans have been “rinsed”. With that final can, pour the remaining sauce into the pot. Saute onions, garlic, (and sausage, if you’re so inclined) and add to the pot along with the remaining ingredients. Bring to a boil and then reduce to simmer. Add your meatballs and cook for a couple of hours.
*note: good for a meal of ravioli and meatballs for 4, sub sandwiches the next day, with leftover sauce for freezing, lasagna, etc.