Sundried Tomatoe Sauce With Breaded Meatballs

• Pan used for frying meatballs
• 3 tablespoons of extra virgin olive oil
• 1 cup onion finely diced
• 2 garlic cloves, minced
• 1/3 cup packed sun dried tomatoes in oil, drained and minced in food processor.
• 1/2 cup white wine
• 1 28 oz can crushed tomatoes
• 1 14 oz can tomato puree
• 1 cup water
• 1 teaspoon oregano
• 1 bay leaf
• salt and pepper to taste

1. Preheat oven to 325. Saute onions in the oil until soft. Add the garlic and continue cooking, being careful not to brown the garlic. Deglaze with wine. Add the sun dried tomatoes and simmer until slighly reduced. Transfer to a 6-8 quart dutch oven. Add the meatballs,tomatoes, puree, water, and seasonings.
2. Bring to a simmer for 10 minutes. Cover and place in oven and cook for 2 hours,adding water if and when needed if sauce becomes too thick.
3. Serve with cooked pasta al dente of your choosing

pan, olive oil, onion, garlic, tomatoes, white wine, tomatoes, tomato puree, water, oregano, bay leaf, salt

Taken from www.epicurious.com/recipes/member/views/sundried-tomatoe-sauce-with-breaded-meatballs-1217903 (may not work)