Step 1

Heat olive oil over med/high heat in a dutch oven or large heavy bottomed pot.

Step 2

Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.

Step 3

Stir in garlic and continue to cook 2 more minutes.

Step 4

Add tomato paste, then fill the can with water and add water. Stir until well blended.

Step 5

Add crushed tomatoes and tomato puree, then fill with 1 1/2 cans of water and add water. Stir well.

Step 6

Pour in wine, add cheese and sugar. Stir well.

Step 7

Add salt, pepper, Italian seasoning, basil, parsley and oregano.

Step 8

Season with additional salt and pepper to taste.

Step 9

Reduce heat to low until the sauce is just barely simmering.

Step 10

Heat 1 Tbsp olive oil over med/high heat in small pan.

Step 11

Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.

Step 12

Stir in garlic and continue to cook 2 more minutes.

Step 13

Remove from heat and let mixture cool to room temperature.

Step 14

Combine remaining ingredients in large bowl, add in pepper/onion/garlic mixture.

Step 15

Mix (I use my hands) until everything is combined, being careful not to over-mix!

Step 16

Form into balls, about Again, don't over-handle or the meatballs will become tough.

Step 17

Heat remaining 2 Tbsp olive oil over med/high in large non-stick frying pan.

Step 18

Cook meatballs in 2-3 batches, being careful not to overcrowd the pan.

Step 19

Brown meatballs on all sides, turning frequently so they don't burn. Reduce heat if necessary.

Step 20

Add browned meatballs directly into sauce. They will continue to cook in the sauce.

Step 21

Cook sauce and meatballs uncovered at a very low simmer, stirring occasionally for at least 2 hours (can simmer for hours on the stove).

Step 22

Serve over pasta.