Last year I put up a few jars of sauce and they came in handy over and over again adding flavor to soups and stews and braises and sauces. I decided on an easy cook batch of Sicilian style tomato sauce.
I was feeling pretty lazy by the time my sauce was ready to jar. I thought about just pouring some into freezer containers and tucking them away. But my sauce was so thick and beautiful (and tasty), I knew I would miss seeing the filled jars on the pantry shelf and hearing the satisfying thunk of a hot jar's seal setting. Out came the canning pot.
I processed the jars for about 10 minutes, wiped them clean and tucked them away for future meals. I had just a bit of sauce left in the pot with dinnertime on the way. I started a pot with olive oil, garlic, onions, and finely chopped peppers (there were fresh ones calling my name in the garden). As the aromatics sautéed I mixed up some easy meatballs. Ground pork and beef, eggs, breadcrumbs, parmesan cheese, chopped garlic, chopped shallots, basil, parsley, oregano, S&P and crushed red peppers, rolled around fresh cubes of mozzarella. A plain meatball with a surprise. I browned the meatballs in the pot with the onion mixture, poured in a little red wine and the leftover sauce and let everything simmer for about 30 minutes. The sauce was thick and rich and meaty. Just right for a cool fall evening. A perfect last meal at home (for a while).