1.5lbsreadymade sweet Italian meatballs, uncooked (or homemade)
32ouncestomato sauce, marinara sauce, or spaghetti sauce (use your favorite!)
1/4cupred wine, optional
salt and fresh cracked black pepper
In a large saucepan, over medium-high brown the meatballs on all sides. This takes about 5-10 minutes. Drain any excess fat.
Turn the heat down, add the garlic, Italian seasoning, and the tomato sauce. Rinse out the bottle of sauce with the wine and add to the pan, if using. Bring up to a simmer, then cover the pot and gently simmer the meatballs until they are cooked through (they should reach 160F inside.)
Meanwhile, break the pasta in half, and cook in well salted water until just barely al dente. Reserve 2 cups of pasta cooking water, and drain the pasta.
Add the pasta to the tomato sauce, along with about a cup of the reserved pasta water. Stir well, and add a little more pasta water if you'd like the consistency to be thinner. Taste to adjust any of the seasonings.
Serve hot with plenty of Parmesan cheese and a good grinding of black pepper.
Always taste your food to adjust the seasonings if necessary. If you taste the tomato sauce and feel it needs a little something, try a small amount of sugar (1/2 teaspoon) and a touch of red wine vinegar.
If you're cooking for kids they might love mini meatballs and shredded mozzarella instead of Parmesan.