I decided to share another recipe that builds on the tomato sauce we already made. If you haven’t made that tomato sauce a store bought one will work fine. I like big flavors and that’s what I focused on for these recipe. I actually had someone once tell me these were “meatloaf” meatballs. One day I will come back to this and show you how to stuff the meatballs with cheese.
To me all pasta sauces should be made from scratch. It doesn’t matter if its tomato, alfredo, pesto, vodka, or any other kind of sauce. Fresh pasta sauce makes all the difference in the world when working with pasta. The preservatives put into these (canned) sauces edit the flavor dramatically. I like my sauce without high fructose corn syrup. What’s nice about a homemade tomato sauce is how versatile it is. You can add virtually any spice or vegetable to it (popular choices are celery, carrot, onion, garlic, bell peppers, and mushrooms). This makes tomato sauce from scratch a great healthy choice (and a good way to trick kids into eating their vegetables). Since this is my first tomato sauce being posted (and the first recipe in general) I am going to keep it basic. This garlic tomato sauce is fantastic over pasta with meatballs. If you aren’t a big garlic fan don’t worry. If you cut it down it still tastes great.