Drunken Spaghetti & Meatballs with White Wine Marinara
  
  
Step 1:

First, you need to prepare your marinara to begin cooking. San Marzano tomatoes are important for all Italian cooking, almost without exception, so find and use them if at all possible. In mainstream grocery stores, Progresso will do in a pinch, but tomatoes marked San Marzano have the very best flavor for red sauce applications.

Puree the tomatoes on low speed until they are all incorporated - not too much!

Pour the puree into a saucepan. Don't start the heat up yet, we'll do that later.
   
 
Step 2:

You're going to need to finely chop your 1/2 red onion and three garlic cloves. Set aside the other garlic and onion for the meatballs.

Put these in a frying pan and add two tablespoons of olive oil. Stir this around a bit on medium heat and allow the garlic and onions to sweat.

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