I'm half-way through making the carnitas enchiladas when the kids go, "Noooooo, we want spaghetti and meatballs." I guess they're being extra cute today because I wasn't immediately inclined to say, "Are you kidding me? No way."
So I finished up the enchiladas and started the spaghetti sauce and my girls showered me with hugs and kisses, the little stinkers. By the time the enchiladas were covered and tucked into the fridge for tomorrow night's dinner (I'm still making the soup cuz I've been thinking about it for a week), I was done with the sauce. The girls like it because, well, it's full of "balls." Seriously, it doesn't get any easier than this.
A play on "spag bol." Which reminds me, I need to post my recipe for that, soon. This sauce is chunky.
Note: I didn't think any additional salt was necessary since the tomatoes + olives + meatballs + the pasta cooked in lightly salted water + the cheese made it salty enough. I did apply a liberal amount of dried chilis (broken up) over my serving, however.
- 3-4 glugs of olive oil
- 1/2 a large yellow onion, diced
- 3-4 cloves of garlic, minced
- a splash of white wine
- 1 large 28 oz. can of diced tomatoes + their juice
- 1 can of medium black olives, drained (olive-haters can just pick em out, it's not that hard)
- 1 package of Aidell's sun-dried tomato meat balls (turkey or veggie meatballs are fine, too.)
In a saute or braise pan, heat olive oil over medium heat. Add garlic and onion and let it do its thing. When it starts to go goldeny-brown, splash in some white wine and scrape up any brownish bits, then let it cook off. Dump in the tomatoes and let the whole thing simmer on medium-low uncovered for about 20 minutes until it reduces some. Dump in olives and meatballs, warm those through according to package directions, about 10 minutes. Do not over cook the meatballs or they get mushy. Serve over al dente spaghetti with plenty of grated parmigiano or pecorino romano cheese.