With the softball game ending at 8 and a jet-lagged husband, I knew we would want a dinner that was ready shortly after we returned home. Therefore, I needed dishes that either needed little preparation or could be left to simmer until we returned.
A dinner of Italian dishes seemed like the perfect solution. I would slice and chill cantaloupe slices and wrap them in prosciutto when we arrived home. I purchased bocconcini that needed no preparation. Finally, I would make meatballs that could simmer in the crockpot.
The meatballs created my only dilemma- what sauce would I serve with them? The meatball recipe that I like best is filled with Parmesan cheese but is light on spices. When these meatballs are placed in a typical marinara sauce, the delicious cheese taste is lost. So, I needed to create a sauce that would accent, rather than hinder, the meatball’s flavor.
I decided to dabble with ingredients and see what was created. Luckily, using my husband’s typical cooking strategy of a little of this and a little of that worked. While this is not a typical sauce for pasta, it was perfect for my meatballs. Now, I just need to perfect the amount of ingredients for my meatball recipe, and that will be posted also!
- 1 Tb. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup Pinot Grigio
- 2 tomatoes, diced
- 1/4 cup Parmesan cheese, shredded
- Pour olive oil into deep frying pan, and place over medium heat.
- When oil is heated, add onion, and saute for 5 minutes. Add garlic, and saute for an additional minute.
- Add wine, bring to a boil, and allow to simmer for 5 minutes.
- Add tomatoes and Parmesan cheese, and stir well.
- Simmer, covered, for 30 minutes to allow flavors to meld.
The sauce sounds great. I love to add some wine for flavor. I make a similar sauce, and I think some sliced black olives near the end of cooking would have been yummy in this.