Preparation

1. Prepare the sauce: Place a large saucepan over medium-low heat, and add the olive oil. When the oil is hot, add the garlic and sauté until translucent. Add the whole tomatoes and puree, crushed tomatoes, sugar, Parmesan cheese, Romano cheese, basil, oregano and bay leaves. Using two knives, coarsely cut up the whole tomatoes while they are in the pan. Mix well, and season with salt and pepper to taste. Reduce heat to low and simmer for 45 minutes to one hour. The mixture should be thick, but may be thinned with a little water if desired.

2. While the sauce is simmering, prepare the meatballs: In a large bowl, combine the ground beef, onions, garlic, breadcrumbs, Parmesan cheese, Romano cheese, raisins, and pine nuts. Toss lightly to mix. Add the beaten eggs, parsley, Italian seasoning, and salt and pepper to taste. Toss again to combine the ingredients thoroughly, but try not to compress the meat more than necessary.

3. With moistened hands, lightly shape the mixture into balls about 1½ inches in diameter. Place a large nonstick or well-seasoned skillet over medium-high heat, and add the olive oil. When the oil is shimmering, add the meatballs in batches; avoid crowding the pan. Brown the meatballs on all sides and use a slotted spoon to transfer them to the pot of simmering sauce. Continue until all the meatballs are in the sauce. Simmer the meatballs in the sauce for about 1 hour.

4. Remove pot from heat and allow to cool to room temperature. Transfer to a covered container and refrigerate. To freeze, transfer to one or more freezer containers, leaving about 4 cm (1½ inches) of air space at the top of each one. Seal well, and place in freezer. To defrost, place containers in refrigerator to defrost overnight. To serve, place the meatballs and sauce in a large saucepan over medium-low heat until sauce is bubbling and meatballs are thoroughly reheated.