Meatballs and Gravy

I love this dish for multiple reasons.  One because it's good, of course.  And two, maybe even more for the second, it is easy as can be.  I make my Homemade Meatballs recipe once or twice a year and freeze them in large freezer Ziploc bags.  Then whenever we want homemade meatballs, they are ready to be defrosted and warmed back up.  That way even a hectic busy day can end with a quick homemade meal.

1/2 of my homemade meatballs found in my Meatballs in Red Cream Sauce recipe (about 15-20, if they were frozen please defrost first) http://tonya-justcooking.blogspot.com/2011/01/meatballs-in-red-cream-sauce.html
3 T. of extra virgin olive oil
1 large red onion (chopped)
3 small garlic cloves (minced)
sea salt and fresh cracked pepper
1- 14 1/2oz. jar of spaghetti sauce (I used Prego Traditional-it's our favorite)
1- 6oz. can of tomato paste
1 tsp. of Italian seasoning
1 lb. of uncooked penne pasta

-Start a large stockpot for a boil for the pasta.  Meanwhile, heat up your e.v.o. in a large deep saucepan over medium-high heat.  Once it is good and hot, toss in the meatballs, onion, garlic and a healthy amount of salt and pepper.  Saute while stirring often until the onions are translucent, then add in the spaghetti sauce and bring it to a boil.  Once it is at a boil, stir in the tomato paste and the Italian seasoning.  Let this return to a boil, then reduce heat to low and cover.  Now go back to your boiling stockpot, add in about 1 T. of e.v.o., a dash of salt (this will not only flavor your pasta, but also keep it from sticking together) and then your pasta.  Boil for 7-8 minutes for Au-Dente then strain.  Serve a couple of meatballs and 'gravy' over a bed of pasta.  Serves 4-6.  Enjoy!