Spaghetti Sauce for Spaghetti and Meatballs

1 1/2 cups yellow onion, diced
2 teaspoons minced garlic
3 cans whole tomatoes, crushed
1/2 cup reserved meatball pan drippings, optional
1/2 cup minced fresh parsley
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
salt to taste
12 cooked meatballs
1 lb. pasta
1/2 cup fresh basil, cut into strips
parmesan cheese

Saute onion in oil over med high heat in a large pan until translucent, about 4 minutes. Stir in garlic. Cook just until you smell it, about 30 seconds. Add the tomatoes, pan drippings, parsley, sugar, pepper flakes and salt. Simmer 15 minues. Start boiling the water for the pasta

Add cooked meatballs to he sauce and simmer, uncovered for 10 minutes to heat through. Meanwhile cook pasta and drain. Stir in the pasta and toss to coat. Before serving, add the fresh basil strips. Garnish with parmesan cheese.

*note: I didn't have enough canned tomatoes. I used one can of crushed tomatoes and a small can of tomato paste. Then I added water until I got the consistency that I wanted. Also, I didn't mix the meatballs into the sauce. They tend to fall apart, so I served them separately.