A basic red sauce is so versatile. Just tweaking aromatics and spices can turn it into a sauce from almost any culture. And it’s not only a culinary chameleon, it’s also freezer friendly!
So when I had a tub of red sauce defrosting in my fridge, I just knew that I had to do something different with it – I had already made lasagne and spaghetti bolognese, so what about meatballs?
Given that we had been eating a lot of pasta, I knew that I didn’t want to have meatballs over more pasta. So, inspired by the smells coming from the local bakery, we decided that meatball subs were in order!