Ingredients
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 can (28 ounces) whole tomatoes packed in purée
1 can (28 ounces) crushed tomatoes
Coarse salt and ground pepper
12 ounces spaghetti
28 frozen Mini Meatballs
Grated Parmesan cheese, for serving (optional)
Preparation
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Break up whole tomatoes with your hands, then add to pan along with crushed tomatoes. Bring to a boil; reduce to a simmer, and cook until thickened, about 20 minutes. Season with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain.
Transfer 3 cups tomato sauce to a large skillet; bring to a simmer. Add Mini Meatballs; cover, and simmer until cooked through, about 10 minutes.
Transfer sauce and meatballs to a large bowl. Add pasta, and toss to combine. Serve immediately, sprinkled with cheese if desired.
