The Differences Between Passata and Tomato Puree

You're essentially cooking the meatballs twice. Probably because you broil them for just three minutes and then put the meatballs in the simmering sauce along with any residual like juices or fat that might have seeped out on the baking sheet into the sauce. Other revelatory aspect of Hannah's recipe for me was the fact that she's using it's a tomato puree, right? I call for passata, which is a specific tomato product.