we get those meat balls for dp i make a tomato sauce - onions, chilli, garlic and tin of tomatoes that is black and silver i think and black pepper
and for me hater of all things spicy and tomatoey i make - two large red peppers fried with onions till soft and a bit of garlic and then blended to a puree and put back in with meat balls as cooking we serve on pasta mmmmmm
I think a proper tomato sauce really ought to involve fried onions and garlic at the very least but then I am a food ponce.
Chop a large onion, a carrot and a couple of sticks of celery as finely as you can be arsed. Fry gently until all of them are a bit softened and the onions are browning at the edges. Add a couple of cloves of garlic, either crushed or finely chopped and fry for another few minutes. Add a tin of toms or some passata, some herbs (suggest fresh thyme, oregano and parsley but dried equivalents if you can't be bothered with fresh). Simmer for as long as you can be bothered, at least half an hour. You can liquidise the sauce if you want to or have children who retch at the sight of veg.
Personally, I'd cook the meatballs separately (about ten minutes in a hottish frying pan, turning when necessary), and add them to the pasta after the sauce so that the nice fried brown crispy bits on the outside will stay that way.
Heh! True, hmc! I didn't at all mean it was junk, just that you could have something much nicer tasting for hardly any more effort. And it could be the same texture, depending on judicious use of blender. I do see, though, that if your kids are happy to eat passata, then it's no effort at all. I was only suggesting something that I think would taste better and would not be hard to cook. Which is the point of food threads, for most people, surely? Not for Noah obv, who just wishes to fling insults around but each to their own...