1. Mix up the meatballs. Reserve a bit of parsley for garnish. Portion with a cookie scoop. Forms balls and slowly brown on all sides in a pan.
2. Put a splash of olive oil in a large skillet and saute the onions. Add the garlic, then the canned tomato product. Adjust the thickness with stock and/or tomato paste, leaving it a little loose to cook down while simmering. Sprinkle some thyme, add a splash of balsamic, a large pinch of salt, and a sprinkle of pepper flakes.
3. Bring sauce to bubbling. Add the meatballs, coating them. Turn the heat to low and let it simmer for 15 minutes, periodically stirring gently.
4. Mix in some basil at the end, saving a little for garnish. Ladle over hot pasta, sprinkle with freshly-grated table cheese .(That American Grana ifrom BJ's Club s nice.) Garnish with basil and parsley. And some fresh-cracked pepper.
Had some nice lamb roast pan drippings to use for stock. Used meatloaf mix. Serves 2 to 4, depending how hungry and how much pasta you cook. All I really had to buy fresh some basil, some parsley, and a pound of meat - the rest I always have. February 2016