As the dichotomous life of Ina Garten illustrates, you never know what's in store for you. If only Ina would take a break from T.R., Miguel, Frank, Stephen and Jeffrey, maybe she would have time to explain it all to me. I'd bring her some hydrangeas and a fresh black smock top. Hey, we could have a beach barbecue and I could even dig up some gay friends to bring along to the clambake.
Until then, I'll simply marvel at her diverse and extraordinary talents as cook, recipe developer, author, teacher, TV host, caterer, store owner and nuclear-energy expert. Underachiever! And I'll share her terrific recipe for spaghetti and meatballs, of course.
The melt-in-your-mouth meatballs - or golf ball-sized flavor bombs - are tender, yet they stay together; the wine-infused sauce is surprisingly quick and easy. No long list of ingredients or all-day cooking are required. Hubmeister raved about the sauce. I used San Marzano tomatoes and inexpensive, read *cheap*, cabernet. I made another batch of sauce a couple days later for the leftovers you see simmering in this photo:
|A sub can't be far behind.|
I don't see any point in retyping the whole recipe, so I'm including the link and you can go directly to it. (I'm getting blog savvy!)