Because I am pretty damned proud of the way this spaghetti turned out, I will share them with y'all.
I love to zhoosh up spaghetti sauce from a jar, and this time I knocked it out of the park. I'm not gonna put in pictures of the mixing of the meatballs because pics of raw ground beef are so yummy...
Then I deglazed the pan with a little left over Petit Manseng we had from Cavender Creek. If you ever get up to Dahlonega, Georgia be sure to hunt them down. Their Donkey Hotie Red is awesome.
Just look at all that deliciousness. Once I got all the tasty bits off the bottom of the pan, I added my jar of sauce.
Then I added the meatballs and mushrooms back to the pan.
I let the sauce come to a boil, put the lid on the pan then turned the heat down to low so and let everything simmer for a couple of hours.
Because I was using 80/20 instead of lean ground beef, I had to skim the hamburger grease off the top of the sauce as it cooked down.
After the sauce had simmered down and thickened up, I cooked my spaghetti. Took my meatballs out of the sauce, then drained and added the cooked spaghetti. Then I plated up all the tasty goodness.