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Start your pasta off first in a large pot full of boiling water, oil and coarse sea salt. While that's cooking itself (occasionally stirring to keep from sticking) grab a bowl. Add your seasonings, herbs and spices into it. After this is done, chop your green onions and mix into spice and seasoning bowl. Set aside. Open whole peeled can of tomatoes. Slice each tomato into quarters (4-slice ea.) and make sure the seeds do NOT become part of the pasta sauce. Chop your red pepper into fine pieces and toss into spice and seasoning bowl. Set the tomatoes and sliced mushrooms in a medium bowl. Add a splash of red wine on top of it. Add some flour and the can of evaporated milk. Stir until well blended, but still somewhat chunky. Add extra diced tomatoes if you like stronger and chunkier pasta sauce. Mix sauce with seasonings and herbs. Pour into saucepan on medium heat for 10 minutes, just so the flavors are well blended throughout. Stir persistently and slowly until your time is up. Remove from stove and cover with glass lid. Check on your pasta. If done, go ahead and strain, butter, cover and set aside. Next, insert 1 cheese cube into a good fair sized meatball from the Jimmy Deans' or regular ground beef meat. IMPORTANT!: Make sure all openings stuffed meat ball, are closed off well. Thus the cheese will not leak out. You can choose to pan-fry, deep-fry, or bake your meatballs. When your meatballs are complete, set upon pasta and top off with the homemade pasta sauce. Serve with any appropriate baked or toasted bread, a small side of black olives and a house salad. Enjoy!
