Spaghetti and mini meatballs.

For sauce –

5 cloves garlic minced
Half onion diced
Half teaspoon crushed red pepper
2 28oz cans crushed tomatoes
2 tablespoons olive oil
Salt and pepper to taste

Heat olive oil over medium-low heat in a large pot. Sauté onion, garlic, and crushed red pepper until onions are translucent and garlic is starting to brown at the edges.

Add crushed tomato and about half a cup of water. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, for at least 4 hours. Check salt and pepper and adjust as you go. Add water as needed to keep from scorching on the bottom of the pot.

Toss with your favorite pasta and serve!