Cold, windy days get me in the mood for classic comfort foods like spaghetti and meatballs. I chose this recipe in particular, from Ina Garten, because I liked that she sauteed the meatballs first in a skillet to give the outer layer a crust, then used the same pan to make the sauce. All the great flavors from the bottom of the pan were incorporated into the red sauce.
I made two changes to the recipe, first being that I used white wine instead of red to deglaze the pan (it was what I had in the house). Also, I added about a tablespoon of white sugar to the sauce because it was a little sour for me.
Yummy accompanied by a potato roll.