1 medium onion, peeled and diced
1 medium green bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried oregano clove, finely crushed
1 teaspoon dried basil
1 teaspoon dried basil and sage
1/2 teaspoon dried oregano, coarsely crushed
1/2 cup chopped red pepper
Pour onion and green peppers into a large saucepan over medium heat; saute in a small skillet until meatballs begin to sink and vegetables are tender.
In a medium bowl, toss the garlic, oregano, basil, sage, oregano clove, basil and sage. Stir all together, and add to the pan to season.
Pour the tomato mixture over all. Cook for about 2 minutes, then stir to coat. Let simmer for about 1 minute, and pour over sauce mixture.
Sprinkle the red pepper into the pan to cover. Use your hands to pour tomato mixture without squishing tomato mixture.
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