Meatballs in Wine Sauce
1 package (12 ounces) frozen Italian-style meatballs thawed
2 tablespoons olive oil
1 small red onion diced
1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
1 teaspoon sugar
1 cup dry red wine such as Stark Raving® Red Blend
1 box (16 ounces) linguine
1 cup grated pecorino or Parmesan cheese
parsley for garnish
Preheat oven to 350°F. Prepare meatballs according to package.
In a heavy-bottomed pot, heat oil over medium-high heat. Add onion and cook, stirring
occasionally, 4 to 5 minutes or until softened. Stir in pasta sauce, sugar, and red wine. Bring to a boil, stirring often. Reduce heat to medium, and cook, stirring occasionally, 10 to 15 minutes to meld flavors. Stir in meatballs.
Meanwhile, in a large pot of boiling salted water, cook linguine according to package directions. Drain and transfer to serving bowl.
Top pasta with meatball sauce. Sprinkle with cheese and parsley.