1 onion, finely chopped

2 tablespoons (30 ml) olive oil

2 cloves garlic, finely chopped

1/4 cup (60 ml) white wine or chicken broth

1 can 28 oz (796 ml) whole tomatoes, crushed by hand

20 cooked veal meatballs, fresh or frozen (see recipe)

2 tablespoons (30 ml) fresh basil, chopped

Salt and pepper

In a saucepan, brown the onion in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Deglaze with the wine. Add the tomatoes and meatballs.

Bring to a boil and simmer for about 15 minutes or until the sauce thickens and the meatballs are heated through. Add the basil and adjust the seasoning. Serve over pasta or on a bed of spaghetti squash.

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