In a large pot, heat the oil over medium heat. Add the shallot and garlic—Cook and stir for 10 seconds to release their aroma. Do not let the garlic and shallot brown.
6 tablespoons olive oil, 1 shallot or scallion, 1 clove garlic
Add the whole peeled tomatoes and crush them into small chunks with a wooden spoon. Bring to a steady simmer.
2 bottles whole peeled tomatoes
Simmer for 15 minutes, with the pot partially covered. Stir frequently.
Stir in the strained tomatoes, basil, oregano—season to taste with salt and pepper.
1 bottle strained tomatoes, 4 whole leaves fresh Basil, 1 tablespoon dried oregano, Salt and pepper
Cover the pot and bring the sauce again to a steady simmer for a couple of minutes to further break down the tomatoes and allow the flavors to come together.
Taste and see if the sauce needs a little bit more salt. Lower the heat if necessary to bring to a gentle simmer.
Then carefully place the reserved meatballs one by one into the simmering tomato sauce.
Give it one or two gentle stirs enough to divide them into the pot. The meat is still raw and fragile, so don't over stir.
Keep the sauce at a gentle, low simmer with pot half-covered for about 30 to 40 minutes (for pork meatballs) or at least 1 ½ to 2 hours for beef meatballs or a mix containing beef.
15 to 20 minutes in, you can gently stir occasionally or as needed until the meatballs are cooked through and tender.