- 2 tablespoons olive oil
- 1 tablespoon chopped onion
- 1 peeled whole clove garlic
- 28-ounce can Italian plum tomatoes, undrained
- Salt and 1/2 teaspoon hot red pepper
- Pinch of sugar
In a saucepan heat oil. Add onion and saute until transparent. Then add garlic, tomatoes with their juices, salt, hot pepper, and pinch of sugar. Cook, uncovered, for 20 minutes. Season to taste, and puree in a food mill. Return to the saucepan, add meatballs to reheat them slightly and serve atop your spaghetti.