Spaghetti and Meatballs 3

I made Rachael Ray's Meatballs again with Ruth Pretty's Tomato Pasta Sauce. I think the Sauce is a keeper. Click on through and take a look.

- I used two cans of chopped tomatoes instead of 14-18 fresh tomatoes. In the future I may use whole peeled tomatoes. You definitely get a different result depending on how you prepare your tomatoes, but it's SO much easier to just open a can and tip it in.

- I didn't have bay leaves. I'm sure the flavour would be a bit different if I did. I used basil a little differently than the recipe calls for.

- I may have over-reduced the sauce.