I tried to scale this gravy down a little as I was only feeding two people. I used two (15 oz) cans crushed tomatoes, 1 can (6 oz) tomato paste and only 1/2 cup chicken stock, NOT water, I added 3 cloves of roasted garlic and almost 1 tsp of sugar to the gravy. I added some fresh minced basil and very little oregano to the gravy plus the bay leaf. To the meatballs, I added fresh basil and also little oregano. (I actually never add oregano to meatballs but was curious to see how this would turn out). I added the rest of the ingredients to the meatball mixture then rolled them up into meatballs and placed them onto a baking sheet. I baked the meatballs at 350 degrees for 20 minutes until brown, then added it to the gravy. I found that the gravy needed a little something so I added a little red wine, pinch of red pepper flakes, and some parmesan cheese. I simmered the gravy for about 45 to 55 minutes. The gravy was good but the meatballs I liked a lot more. Not dry, but tender and flavorful. I am glad that I did not add a lot of fresh oregano. I still had enough gravy leftover for another meal. Next time I might cut back on the amount of crushed tomatoes. I served this gravy over spaghetti and "garlic bread", also from this website.
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I tried to scale this gravy down a little as I was only feeding two people. I used two (15 oz)...