Last week, there was no Tapas Monday. My husband was traveling for business and there’s no joy in candlelight tapas alone, so it was a regular dinner at a normal time last Monday. However, as my husband was returning from the trip on Friday morning and we had an evening softball game to attend, it seemed like the perfect reason to have tapas on Friday.
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.