Add olive oil in a skillet.
Add the garlic, dried herbs, and the onions.
Once the onions are translucent add the brown sugar.
Leave the brown sugar for about a minute to let it caramelize - The caramelized brown sugar enhances the color of the fresh tomatoes later.
Add in the chopped tomatoes, tomato paste, and basil.
Season with salt and pepper
Add a few tablespoons of water and cook on medium for about 10 minutes.
Blend the sauce with a hand blender - I prefer a smooth sauce.
Next, add in the liquid to make the sauce- stock or water or milk. (I use stock)
Bring the sauce to a boil and low the flame to medium-low.
Place the meatballs in the sauce very gently.
Do not stir. Shake the pan a bit to help them sink in.
Partially cover the pot and let cook on medium low for about 10 minutes.
After 10 minutes. The meatballs should have cooked and become firm.
Taste the sauce for any seasoning if necessary.
If necessary add more liquid or cook the sauce a bit longer until it reaches the right consistency
Serve with fresh hot pasta.