Spaghetti Sauce with Meatballs and Italian Sausage

For the spaghetti sauce: Puree the tomatoes in a blender until emulsified. Place in the crock pot.

Add the tomato sauce, tomato paste, garlic, basil, oregano, Parmesan, wine, sugar, and sausage to the crock pot. Add salt and pepper if needed.

For the meatballs: Combine the meat, eggs, bread crumbs and cheese. Mix well. Form the mixture into 3/4-inch meatballs and add to the crock pot.

Cover the crock pot and cook on low for 4-6 hours.

Remove the sauce and meats to a covered container and place in the fridge overnight.

The next day, remove any grease from the top of the sauce. Place the sauce and meat back in the crock pot and heat on low temperature for 1-2 hours or until heated through. Serve hot over your favorite pasta and top with additional Parmesan cheese and fresh basil if desired.