Tomato Sauce with Leek and Lemon Meatballs

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This recipe yields about 5 1-litre (4-cup) jars.

Preparation time: 45 minutes
Cooking time: 105 minutes
Yield: 0

In a skillet over medium heat, soften the leek and garlic in the butter. Season with salt and pepper.
Add the white wine and reduce until nearly dry. Add the cream, lemon zest and thyme. Reduce by half. Off the heat, add the bread and stir until it begins to fall apart.
Transfer to a large bowl and let cool. Remove the thyme stems. Add the meat, egg and salt. Season with pepper. Mix together using your hands. Set aside.

In a large saucepan or stockpot over medium heat, soften the onions, garlic and hot pepper flakes in the oil for about 5 minutes. Season with salt and pepper.
Add the tomatoes and bring to a simmer.
With lightly oiled hands, shape about 30 ml (2 tablespoons) of meat into a ball and slip it into the simmering sauce. Repeat with the remaining meat.
Simmer gently for about 90 minutes, stirring frequently. Adjust the seasoning.
Ladle the sauce into 1-litre (4-cup) jars; you should have enough sauce for about 5 jars. Let cool. Refrigerate until cold. Cover and freeze.