1 16oz. can San Marzano Tomatoes, milled in a food mill
1 tablespoon Chopped Garlic
2 tablespoon Olive oil
1 tablespoon Fresh Oregano, chopped
1 tablespoon Tomato Paste
Salt and pepper, to taste
Chili Flake, to taste
Preheat the oven to 350 degrees Fahrenheit.
Sweat the onions and garlic in a large saute pan over medium heat in some olive oil until soft and translucent. A little color is fine, but the goal is not to make caramelized onions. Cool on a sheet tray with parchment.
In a large bowl with plenty of room to mix all of these ingredients thoroughly, add all of the ingredients and mix thoroughly.
Ball up in approximately 2 oz. balls, placing them on a sheet tray lined with parchment as you go.
Bake for 15 minutes, rotating halfway through cooking.
Put the meatballs in a container large enough to hold them with the sauce. Pour the sauce over them, and cool.
In a large saute pan over medium heat coated with olive oil, sweat the garlic in the olive oil until it just starts to brown.
Add chili flakes and oregano. Allow these ingredients to infuse the oil for a couple of minutes.
Add the milled tomatoes along with 1 quart of water.
Simmer for about 15 minutes. Season with salt and pepper to taste.