⅓cupred wineoptional (use broth or water as a substitute)
1(14-oz) canfire roasted tomatoes
1(14-oz) cantomato sauce
1teaspoonmaple syrupOR honey, OR sugar
salt & black pepperto taste
For the Spaghetti:
To Make the Meatballs
Prep: Preheat the oven to 410°F. Line a baking sheet with baking parchment.
Make meatballs: Place all ingredients for the meatballs in a medium mixing bowl and mix well (I use a hand mixer with dough hook attachments for this!), then shape into approximately 2 teaspoon sized balls. Place on the prepared baking sheet.
Bake meatballs: Bake the meatballs for 8-10 minutes or until browned (no need to bake them through just yet).
To Make the Sauce:
Sauté the vegetables: Heat the oil in a large, oven-safe skillet. Add the onion, garlic, celery and carrot and cook for 2-3 minutes or until starting to soften.
Season and deglaze the pan: Stir in the tomato paste and Italian seasoning. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scratching the browned bits off the bottom.
Simmer the sauce: Add both tomatoes, the maple syrup and salt and pepper to taste. Simmer for 5-10 minutes on medium-low heat, stirring from time to time.
Finish the Dish:
Place the baked meatballs in the finished tomato sauce. Bake for another 10-15 minutes, or until bubbly and the meatballs are no longer pink in the middle. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered. Cook the spaghetti according to package directions while the meatballs are baking, then serve everything together.