Allie's Authentic Italian Tomato Sauce and Meatballs

My friend Allie has THEE best recipe for tomato sauce and meatballs...So good, in fact, that I have abandoned all others for hers.  The recipe was handed down to her from her father, from whom it had been given by a little old Italian woman.  The sauce is really versatile, too...I have used it for lasagna, ravioli, tortellini......but my favorite way to have it is with her meatballs on spaghetti....then have leftover meatballs for meatball subs!  Freaking joy on a plate, I swear.

Allie's Spaghetti and Meatballs

Here is her Authentic Italian Tomato Sauce Recipe as written, and I will note the changes that I've made.

Ingredients:

2 (28  ounce) cans tomato puree 

1 (28  ounce) can peeled plum tomatoes 

2  cloves garlic (I use more like 4-5) 

1  small onion, diced 

6  cloves  (I use a pinch of ground instead)

1  teaspoon basil  (I use way more)

1  teaspoon kosher salt 

1/4  teaspoon fresh ground pepper  (I use way more)

2  tablespoons sugar 

1/4  cup extra virgin olive oil 

1/4  cup grated cheese 

Preparation:

In a large pot, sauté onion and garlic in olive oil.

Empty plum tomatoes into large bowl and squash with your hands (I just do this directly into the pot).

Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

The Meatballs are also fabulous, light textured, yet firm enough to hold their shape after 3 hours of simmering, and absolutely delicious.

Ingredients:

1  lb ground beef 

1  egg 

1/4  cup milk 

1/2  cup breadcrumbs 

1/2  teaspoon salt 

1  teaspoon oregano 

1  tablespoon fresh parsley 

1/2  teaspoon garlic powder (I add more) 

1/2  teaspoon fresh ground pepper 

1/4  cup grated parmesan cheese

Preparation:

Mix all ingredients in a large bowl by hand.

Use your bare hands for best results.

Roll meatballs to about the size of a golf ball (I make them a little smaller).

Meatballs should be firm, the amount of bread crumbs you'll need will vary based on the moisture of the beef. 

Drop raw meatballs into large (I use a stock pot) pot of sauce.

Simmer for about 3 hours.