First, I made a tasty batch of Iberian Meatballs – a blend of ground pork and Portuguese garlic sausage and other tasty things, sweety darlings.
Then, I made the sauce.
It is hard to describe how such a simple blending of basic ingredients can come together to make such a NICE tomato sauce.
Good as the sauce is, though, it is better with the meatballs.
So, let’s make some sauce, add meatballs, and then let the whole thing rest overnight in the fridge before gently reheating and serving.
•1 tbsp avocado or olive oil
•1 cup diced sweet onion
•1-1/2 cup dry white wine
•2 cans (14-1/2 oz) diced tomatoes
•1 cup tomato sauce
•1 cup sliced Spanish olives
•1 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp Cayenne
•1/2 tsp paprika
Warm the oil in a large pan over medium high heat, then add the diced onion anc cook for eight or nine minutes, until the onion is translucent and tender and (mebbe) just a bit browned in places.
Add the wine, turning the heat to high and scraping up any bits of onion stuck to the bottom of the pan.
Cook for a minute or two, then lower the heat, add the remaining ingredients, and simmer for ten minutes.
Add the cooked meatballs, cook for another ten minutes, then serve, or, always more better, set aside to cool, then stash in the fridge overnight to allow the flavors of the meatballs and sauce to really blend.
One of my new faves.