What you know bout Spaghetti Sauce?

          For this blog, I made sauce. I cheated and bought a jar of sauce from Winco, but it was more of a base than anything else. I ended up adding nearly my whole fridge and cabinet. Once I started, I just could not stop adding. And the result was wonderful.
          I chopped vegetables. I chopped many vegetables. First came the onions; the most intense, smelly onions that have been grown in my parent's garden and ingested by their son. I cut them in half to start with, and tossed the large slices that followed into a small Tupperware, where they landed into a bath of jalapeno and garlic juice, extracted from jars I had in my fridge. I continued focusing on the onions until I had three whole onions soaking. This is also when I realized that I may have overdone it. Well, honestly, I never thought that. These onions were great, and I did not mind being overpowered by them in this sauce. But, sadly, my girlfriend is not the biggest fan. But what does she like? Many jalapenos. And in my fridge? Why yes, many jalapenos. For my recipe, I cut and added four jalapenos from my collection into the same Tupperware, leaving the seeds and insides intact. I even grabbed my lone green pepper, and chunked it up to add more veggies in.

          After gathering all the cut vegetables together, I melted a 1/4 stick of butter in my medium sized pot, and added some oregano and cumin for a bit of flavor. After it was melted and simmering, I poured the Tupperware of juice and veggies into the mixture. As that cooked, I moved on to heating up the jar sauce in another pot, bringing it to a light boil before adding in a cup of a fine, well-aged $6 bottle of Barefoot Cab, and a can of Hy-Top diced tomatoes. Taking the first whiff of the concoction was painful. It consisted of a nice burning sensation as I huffed up mainly wine. But after mixing the sauce, the smell became comforting, flowing into my nose and running down onto my taste buds. I opened a can of black olives I found in my cabinet  and poured them in. I lifted the cover off the veggie pot, stirred it, crunched an onion slice in my mouth, and decided they were ready to head into my sauce. I took a taste of the sauce, and it was ready. But this is also when I realized I forgot two things: the noodles, and the meatballs. I set my girlfriend on meatball duty as I gave myself the duty of watching the sauce, tasting the sauce, tasting the wine, and tasting both at the same time.
           To form the balls made of ground pork, she used a combination of crushed Juanita's tortilla chips, some canola oil, a little Lea & Perrins, and finished the mixture with some salt and chile powder. She then grabbed a hunk of meat, rolled it all in the mixture, formed the balls and placed them into another container to wait with the rest until they were ready to place on the baking sheet. When they were put in the oven, it would be 35 minutes until we could enjoy our dinner. And 35 minutes later, we had the meatballs sizzling and the noodles softened and drained. We made ginormous piles on our plates of the cheap, Winco noodles that never seem to cook well. The topmost picture on this blog does not show justice to the obnoxiously chunky and delicious sauce. I do not have a picture with the sauce on noodle action, but I also did not use my phone or camera the whole time while eating. The continuous snarfing down of the noodles, meat, veggies, and sauce was too time-consuming in itself. My girlfriend and I did not have any contact with each other through most of the meal. My experiment worked out well for me. Have any of you had experience making sauces?