I have used this recipe for years, give or take a few things. My late step-father made his (authentic italian), in a very similar way. Cooking the meatballs in the sauce is the only way I will do it. As for the sauce, I usually use 1 can of Progresso crushed tomatoes and refill the can with water to add, 2 cans of paste also refilling each can with water and adding to the pot. I do not add onions but brown garlic and sausage at the bottom of the sauce pan before adding the tomatoes. This omits the oil since sausage has its own. I also do not use oregano, just basil and sometimes red pepper, along with the black pepper and a very little bit of salt. Lastly, instead of sugar, I use one whole carrot to add enough sweetness to get rid of the tartness. I never boil but cook on low for 2 1/2 to 3 hours. Yum!
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I have used this recipe for years, give or take a few things. My late step-father made his...