Next add all the rest of the sauce ingredients. I used these lovely bottled tomatoes that my Mom bottled herself (hooray for bottling!). Use a potato masher to crush the tomatoes in the pot. Simmer for 10 minutes over medium heat just to get the sauce going.
Next add the browned meatballs. Continue to simmer over medium heat for another 30 minutes to meld all the flavors nicely, and allow the meatballs to finish cooking. This sauce should be doing miraculous things right about now. I mean it when I say, this sauce rocks the house. The meatballs cooking in the sauce just blows your average meatballs right out of the park. You gotta try these.
While my lovely saucy meatballs are doing their thing I pop my veggie medallions in the preheated oven to get all roasty toasty. This will take about 15 minutes. Boy does this make your house smell goooood.
Boom baby. There they are. Ready to be devoured by man, woman and child.
On another note, I usually serve a light salad with my spaghetti. We did something super simple and just used romaine lettuce, baby heirloom tomatoes, red onions, avocado and croutons. Top that off with some shaved Parmesan cheese and you have quite a delightful side on your hands. For the dressing I merely drizzled some true balsamic vinegar and olive oil over the salad with the juice of a lemon. Season with salt and pepper and you are set! This is one of my favorite ways to dress a salad in a healthy light way. So fresh!