Spaghetti Sauce

Makes 18 litres.. Mix everything together until well incorporated. Shape into balls and allow to rest refrigerated about half an hour. I usually use this time to let the oven preheat to 350F. Place meatballs in oven and bake for 30 minutes turning once. Makes approximately 30 2-inch balls, you can make them smaller or bigger. 4 - 19 oz cans diced tomatoes 4 - 750 ml bottles tomato puree 4 - 28 oz cans plum tomatoes, broken up 3 litres water In the bottom of a large stock pot, heat 2 tbsp olive oil until smoky. Add tomatoes and bring to a boil, add water, combine well. Allow to come back to a boil and cook for 30 minutes. Add: 2 tbsp salt 2 tbsp pepper 1/2 cup fresh basil 1/2 cup fresh oregano 1/2 cup fresh parsley 4 - 5 cloves crushed garlic (or more) 1 fresh hot chili pepper slit but not in pieces (optional) I know, everyone says add the fresh herbs last but my mother did it this way and her sauce was always AMAZING! So I strive to duplicate. Allow to simmer over medium heat 30 minutes more. Add meatballs and reduce heat to low. At this point, if you're not adding any other meat, it can be left to simmer for 4 hours or more. The longer the sauce simmers, the thicker it will become. I have found that the ideal thickness for us is a 5 hour simmer, ergo, through the night.