Meatballs on Spinach Pasta (with a creamy tomato sauce)

1# - 12 meatballs - purchased or homemade

1/4 lg. purple onion - chopped

2 carrots - grated

1/3 poblano pepper - chopped

3 lg. cloves of garlic - minced

2T butter

28oz. can crushed tomatoes

8-10oz. fresh kale or frozen spinach - chopped

1t sugar  +  1T± *Rosemary Seasoning - recipe

a splash of good dark balsamic vinegar

8oz. spinach linguine or fettuccine

4oz Neufchatel cheese (or cream cheese)

(tomato pesto is shown but wasn't used)

Assemble the meatballs from a favorite recipe, or, like I did buy some that look good to you.  Bake them until about 3/4 done.  Meanwhile prepare the sauce in a heavy-bottomed 3qt. pot.  Sauté the onion, carrot, pepper and garlic in the butter.  When fragrant and the onions are translucent, add the next 4 ingredients.  *Italian seasonings can be substituted.  Simmer, covered, stirring occasionally, for about 30 minutes.  Turn off heat and after about 10 minutes, stir in the cheese and meatballs.  These can be left whole or cut in halves or quarters.  Fill a large pot halfway with water, cook pasta until al dente, about 3/4 done.  Drain, then put the pasta in the bottom of a 9"x13" glass pan, or a small covered porcelain roasting pan.  Pour meatballs and sauce over the top of this, spreading the meatballs out to cover the pasta evenly.  Bake at 325° for 20 minutes before serving. . .Lin