1. Note: All measurements are estimates since Mom never measures. In a deep pot, pour in the olive oil and warm over medium heat. Add the diced tomatoes, water and simmer for 15 minutes. Add the crushed tomatoes, water and tomato paste and simmer. Add the garlic, onion, herbs, sugar, red chili pepper flakes and season to taste. Bring the sauce to a boil, then lower the heat and simmer for 1 hour, stirring occasionally.

2. During this time, prepare the sausage as follows: break apart the sausage into small pieces and saute for a few minutes over low heat until cooked through but not browned. Drain off liquid and any rendered fat, reserve.

3. Pour the red wine into the simmering sauce and continue to cook until the alcohol boils off. At this point, if you are adding the raw meatballs, now is the time to add them. (When adding them to the sauce, avoid placing them on top of each other, separate them, and do not stir the sauce for an hour or the meatballs might fall apart.)

4. Add the cooked sausage about 30 minutes after adding the meatballs. Continue to simmer for 1-1 1/2 hours or until the sauce cooks to the consistency you like.

Cook’s Notes: Mom prefers to make this sauce with canned Italian tomatoes, either San Marzano or Roma tomatoes. For a smaller quantity, use either 2/3 or 1/3 the recipe.