1. Heat a large pot over medium-high heat. Add the accumulated fat, diced onion, garlic, one-fourth teaspoon salt and pepper and cook for six to eight minutes, stirring often until onions are lightly golden.
2. Add wine to pot and, using a wooden spoon, scrape up any of the bits from the bottom of the pan. Cook for two to three minutes until wine has reduced by half.
3. Pour both cans of tomato sauce into pot. Refill one can with water and add to the pot. Add bay leaves and one-fourth teaspoon salt.
4. Once mixture comes to a boil, gently add crispy meatballs, reduce heat to low and allow to simmer for at least 30 minutes or up to an hour.