Spaghetti and Meatballs

1-2 Tbsp. olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (16-oz.) can tomato sauce
1-2 Tbsp. sugar
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper
Pinch of baking soda
Italian Meatballs

Heat olive oil in a large skillet.  Add onion and garlic and cook until onions are translucent and garlic is fragrant.  Add remaining sauce ingredients and combine well.  Bring to a simmer and add meatballs.  Simmer on LOW, uncovered, until desired consistency is reached--about 25-30 minutes.  Serve with pasta and parmesan.

**FREEZER INSTRUCTIONS
Prepare meatballs as directed, but divide the meatballs between two freezer-safe containers.  Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce between the 2 containers.  Freeze until ready to use.  When ready to use, place in slow cooker and cook on LOW for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.