If a man with muscles is a hunk, a spaghetti sauce with texture is chunky. Let’s call it Hunky Chunky Spaghetti Sauce.
My Adored Stepson, who can suss out a piece of onion no bigger than a microchip and exclaim with a sneer “what’s this?!” would beg to disagree, but I didn’t make this dish for him. I made it for me. It’s great comfort food in the middle of a cold winter. Or at the end of a dreary day, no matter what the temperature.
I started with meatballs, made from a pound of spicy Italian sausage, half a chopped onion, a handful of crunched up crackers, an egg and a few spices (oh, a little of this and a little of that — don’t forget the pepper and dried basil). Mix it up with your bare hands and form into balls. Bake at 350 degrees for 15 or 20 minutes.
While your meatballs are baking, chop up the other half of the onion, two halves of green and red peppers, a few ounces of mushrooms and three big cloves of garlic. Saute in a few squirts of olive oil.
Here’s where real gourmands might differ with me. I dump in a bottle of spaghetti sauce; a real cook would probably use crushed tomatoes and tomato paste, but hey, I’m hungry here! The spaghetti sauce is quicker.
Drop your baked meatballs in this chunky pot of deliciousness and simmer while you cook up some noodles (I like thin spaghetti but eat what you like — this is about comfort, after all).
Don’t forget to top the whole thing with a generous pinch or two of shredded parmesan cheese. Enjoy!