Marinara Sauce

• Place olive oil in a large pot. Place over medium heat.
• When oil is hot and shimmering, add onions and garlic. Sauté until onions are translucent, about 5 minutes.
• Add salt, pepper and sugar. Stir to combine.
• Add wine and deglaze the pan (Pour the wine into the pan. Using a spoon or plastic spatula, scrape the browned bits of onion and garlic off the bottom).
• Add tomatoes and bay leaves. Simmer, uncovered, over low heat for 20 - 30 minutes.
• Remove and discard bay leaf.
• Taste. Add more salt and pepper, to taste, if needed.
• Add crushed chilies, for a bit of heat, if desired.

Meatballs

• Line a large shallow baking pan with foil. Oil lightly.
• Place all ingredients, except vegetable oil, in a large bowl. With your hands, mix and combine until well mixed - but do not over work the meat.
• Shape meat into meatballs, about 1 1/2 to 2 inches in diameter.
• Place meatballs on oiled pan.
• Place in oven set to broil about 8 inches from heat source and cook for about 10 minutes.
• Turn and broil for 10 minutes longer so that exterior gets seared evenly.
• Remove from oven.

NOTE - This recipe can be done up to here a day or several days in advance. Store cooked marinara sauce and meatballs in tightly covered containers, in the refrigerator, until ready to serve.

Meatballs Continued

• Place meatballs in a large saucepan.
• Cover with prepared marinara sauce.
• Cover and place over medium heat. Bring to a simmer and cook for 20 - 30 minutes.

Pasta

• Prepare entire box of spaghetti, or smaller amount, as needed, according to package directions. Drain. Set aside.

Serving

• Place desired amount of cooked spaghetti in serving bowls.
• Place 5 meatballs (as Noodles & Company does, or more, if you like) on top of pasta.
• Spoon on some marinara sauce.
• Garnish with fresh shaved Parmesan or Asiago cheese and fresh sliced basil.
• Serve hot.
• Store leftover sauce, meatballs and pasta in a tightly covered containers, in refrigerator for up to a week.