https://www.24hourcampfire.com/ubbt...894/1/spaghetti-sauce-recipe-suggestionsThe second post in this thread is mine. Allows for creating a base without being fixated on a specific flavor up front.
I add spices to the base sauce according to what meat I use for the meatballs. Occasionally, I will use a little red wine, but it only with veal meatballs.
Turkey, chicken, or venison meatballs get a smidge of beef fat (leaf only) in the mix. When doing beef meatballs, I use 80/20 so it doesn't need any added fat to it.
Aside from that, the meatballs when being swam in sauce get egg, fine grated parmesan cheese, and panko bread crumbs at the least. Sometimes I'll add garlic, cumin, red pepper flakes, black pepper. Other times I'll do rosemary and thyme with a little onion.
When not being swam in sauce, I usually use a melty shredded cheese, but sparingly.
