- 1 cup of high-quality canned tomatoes and sauce, chopped coarsely
- 1 large minced garlic clove
- 1/2 onion finely diced
- 1 teaspoon oregano (preferably fresh, but dry is just fine)
- 1/4 teaspoon chili flakes
- Olive oil
- Salt to taste
After you have finished sautéing the meatballs, in the same pan, add a touch more olive oil. Add the onion and minced garlic and sauté briefly until softened. Add the chopped tomatoes, oregano and chile flakes. Simmer for 5-10 minutes. Add the sugar to mollify the acidity of the tomatoes. Add the meatballs back into the sauce and cook for five minutes, cooking the meatballs through. Serve on a plate or over pasta and top generously with shaved parmesan cheese.