MEATBALL VEGETABLE MARINARA Pasta SAUCE
1 lb. meatballs, cooked (frozen or homemade)……..........…2 carrots, diced
1 white or yellow onion, diced…………………………2 TB minced or crushed garlic
1 TB balsamic vinegar…………………………………..1 28-oz. can crushed tomatoes
1 15-oz. can diced tomatoes w/Italian seasoning (plus juices)
1/4 cup fresh parsley, chopped…………………….......2 bay leaves
3 tsp. dried basil…………………………………………2 tsp. dried oregano
2 tsp. fresh chopped rosemary, plus sprig (or 1 tsp. dried rosemary)
1-2 tsp. Kosher salt……………………………………..1/2 tsp. crushed red pepper
About 1/2 bag (10 oz). fresh spinach……………………1 TB extra-virgin olive oil
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Heat the olive oil in a large pot or Dutch oven. Add the carrot, onion, and garlic; cook for 5-8 minutes until onions are tender and beginning to brown.
Add balsamic vinegar and scrape any bits off the bottom of the pan. Add the tomatoes, parsley, bay leaves, basil, rosemary and oregano. Season with salt and pepper. Stir in meatballs and simmer for at least 30 minutes on low (best if you let it slow simmer for 3-4 hours). Stir in spinach and cook for 4-5 minutes until fully wilted.
If cooking in a CROCKPOT, add the meatballs and vegetables to the slow cooker along with the tomatoes, parsley, bay leaves, basil, oregano, salt, rosemary, salt and pepper. Cook on low for 6 hours. Stir in spinach and let cook for 5-10 more minutes until wilted.
Should serve 4-6 with cooked pasta.