After years of practice, I have my meatballs and sauce down to an art.  This is the sauce that works for my family with two kids who don't want to see large pieces of onion sticking out of their meatballs and a chunky sauce.  It works and keeps everyone happy.

Ingredients for a large pot of Sauce

• 4 country style bone-in pork ribs or beef short ribs

• Olive oil

• Salt and pepper

• Pinch of crushed red pepper flakes

• 1 large white onion, chopped

• 4 cloves garlic, peeled and chopped

• Around 60 ounces of tomatoes*

• 2 tablespoons tomato paste

• A handful of basil leaves

• 2 teaspoons dried oregano

Directions for making the Sauce

Let the pork or beef ribs rest and come to room temperature.  In a large, heavy bottomed sauce pot, slick the bottom with oil and brown the ribs on all sides.  Remove from heat and sprinkle with salt and pepper on a plate.

In the same pot, add the onions and red pepper flakes and saute over medium heat, stirring occasionally for 5 minutes  Add the garlic and saute one minute.  Do not let the garlic burn or the whole pot will be ruined. Add tomatoes and stir.  Add paste, stir until dissolved.  With an immersion blender, blend the pot of sauce until smooth and free of chunks.  This is how you get the flavor without the texture.  You don't need to take this step, but my household prefers it this way.  Add the basil and oregano and add the ribs to the sauce.  Simmer over low heat for around 5 hours or until the meat is literally falling off the bone.

*the style, flavor and texture of the tomatoes is your choice.  I jar mine every season so I use my own or I may throw in a jar of passata or whole San Marzano tomatoes to mix things up.  It's all a personal preference.