Italian Spaghetti Sauce

ingredients

1 pound meat pieces(such as chuck roast, pork neck bones, country style spareribs or sausage)
2 Tablespoon olive oil
Italian Meatballs
1/2 Onion, chopped fine
1 Clove Garlic, Chopped fine
1/4 Cup dry red wine
2 cans 28 oz Plum tomatoes
2 Cups of water
1 can 6oz tomato paste
1/2 teaspoon parsley flakes
1/2 teaspoon oregano
4-5 fresh basil leaves chopped
salt and pepper to taste

1
Heat oil in large saucepan Add meat an d, on high heat brown it on all sides to lock in the juice, reduce to medium heat.
2
Add finely chopped onions and garlic and saute until softened.Add red wine
3
Puree the tomatoes b straining them or using a food mill and add them with their juice to the sauce pan (can use crushed tomatoes)
4
Fill each tomato can halfway with water (approximately 1 cup)
5
to loosen any tomatoes still in the can and add this to the sauce as well.
6
Add tomato paste, parsley, basil,oregano and salt an pepper to taste, stir to incorporate all ingredients
7
if adding meatballs to the sauce prepare meatball mixture and shape into round balls about 2inches in diameter
8
bring to the sauce to a boil
9
add uncooked meatballs to the sauce
10
reduce the heat to medium and Cook the meatballs in the sauce covered about 45 minutes to 1 hour stirring occasionally
11
turn down the heat and simmer covered for another hour stir occasionally to prevent sticking