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To make the sauce:
Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tomato paste and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice.